Easy homemade Napoleon dessert

Prick the sheets of puff pastry, brush with beaten egg and sprinkle with a little sugar. Bake for 25 minutes in a preheated oven at 200 °C.

Place the cream cheese or mascarpone cheese and the icing sugar in the mixer bowl. Beat until both ingredients are well integrated.

Add the whipping cream and beat again until everything is well blended. Then transfer to a piping bag and set aside in the fridge.

Cut the cooked puff pastry into halves and obtain 4 equal rectangles.

Place the first puff pastry and decorate the ends of the rectangle with the piping bag, making waves. Then roughly cover the inside and smooth it with the help of a spatula.

Cut the raspberries in half and place them between the waves of cream. Place 3 small mounds of cream inside the puff pastry and place a raspberry on each mound. Repeat the same process with two more sheets of puff pastry.

Place the fourth and last sheet of puff pastry upside down, with the smooth side facing upwards.

Put the icing sugar in a bowl. Add the lemon juice while stirring until you obtain a thick glaze.

Pour it over the puff pastry and spread it with a spatula. Use the same glaze as above, but colour it with black food colouring.

Make straight lines on the icing and with the help of a toothpick, mark lines in different directions.

Keep it in the fridge until the icing solidifies, 10 minutes will be enough. Enjoy!