Make this sumptuous dessert in advance and assemble at the last minute for a stress-free sweet.
For the millefeuille, preheat the oven to 200C/400F/gas 6. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the puff pastry as thinly as possible, then use a tea cup or small saucer as a template to cut out six circles of pastry. Place the pastry discs onto the lined baking sheet and prick several times with a fork. Lightly brush with the beaten egg and bake for 6- 8 minutes, or until golden-brown. Remove from the oven and transfer to a wire rack to cool.
Sift the icing sugar into a large bowl, then gently fold in the double cream and mascarpone. Set aside.
Put about six of the raspberries into a mini food blender with the remaining tablespoon of icing sugar and blend to a purée. Set aside.
For the chocolate sauce, pour the cream into a small saucepan and bring to a boil. Remove from the heat and add the remaining ingredients and stir until melted. Pour into a jug.
To assemble the millefeuille, place one pastry disc on a serving a plate, spread with some of the raspberry jam, then some cream and mascarpone mixture and arrange a few raspberries on top. Drizzle over some raspberry coulis then repeat with another layer, finishing with the third pastry disc as a lid. Place a few raspberries on top, dust with icing sugar and decorate with a sprig of mint. Repeat this process for the second millefeuille. Serve with the jug of hot chocolate sauce on the side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.