If you need a dessert that will wow guests, look no further. This gorgeous cherry mascarpone puff pastry cake is the perfect centrepiece for any season. Fluffy cream and tart cherry filling get sandwiched between layers of flaky pastry. What’s not to like? Philip Lago and Mystique Mattai, also known collectively as Chef Sous Chef, are the ones behind this dreamy dessert.

“This puff pastry cake is inspired by the elegance of a mille feuille and the layered indulgence of a trifle. It strikes a beautiful balance between crisp and creamy, light and decadent. Best of all, it can be prepared ahead and assembled right at the table. It truly is a show-stopping centrepiece worthy of any gathering,” they write.

A cake on a white cake stand made from layers of puff pastry, cream and cherry compote.

Cherry Mascarpone Puff Pastry Cake

Philip Lago

This show-stopping dessert features layers of crisp puff pastry, light and fluffy cream and tart cherry compote filling.

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Ingredients

Cherry Compote

454 g pitted cherries fresh or frozen
⅓ cup sugar
1 tsp vanilla bean paste
1 cinnamon stick
Pinch of salt

Mascarpone Cream

1 cup mascarpone
1 cup whipping cream
¼ cup sugar
1 tsp vanilla bean paste
Pinch of salt

Cake

4 sheets puff pastry thawed
¼ cup granulated sugar
Icing sugar for dusting

Instructions

Preheat oven to 400°F.

Cherry Compote:

Add cherries, sugar, vanilla, cinnamon and salt to medium saucepan. Bring to a boil over medium-high heat, then lower to medium. Cook, stirring occasionally, until cherries release their juices and mixture thickens slightly into a light syrup, 25 to 30 minutes. Discard cinnamon stick and transfer cherries to bowl to cool to room temperature.

Mascarpone Cream:

In bowl of stand mixer fitted with whisk attachment (or using a hand mixer), combine mascarpone, whipping cream, sugar, vanilla and salt. Whip on high speed until thick and billowy, 3 to 5 minutes. Refrigerate until ready to use.

Cake:

Lightly sprinkle work surface and pastry sheets with granulated sugar. Roll out each sheet into an even square, then use sharp knife or ring cutter to cut out four 8-in (20-cm) circles (or desired size). Transfer to parchment-lined baking sheets. Bake until puffed and golden, 15 to 18 minutes.
Remove from oven and, while still warm, gently press each pastry circle flat with spatula. Cool completely on wire rack.
Place one pastry circle on serving plate. Spread with a layer of mascarpone cream, then spoon over some of the cherry compote. Repeat with remaining layers, finishing with cream and cherries on top. Dust generously with icing sugar.
Chill for 20 to 30 minutes before slicing to help the layers set. Serve cold or at room temperature.

Notes

Tip: For cleaner slices, precut all but the base layer of pastry before assembling the cake.

Tip: The Cherry Compote and Mascarpone Cream can both be made a day ahead and refrigerated until needed.

Keyword Cherries, dessert, Fruit Dessert, mascarpone, puff pastry, vanilla

Tips for Making Cherry Mascarpone Puff Pastry Cake

Prepare ahead of time: The Cherry Compote and the Mascarpone Cream can both be made a day ahead and refrigerated until needed.
Want cleaner slices?: Precut all but the base layer of the pastry before assembling the cake.