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Strawberry Mascarpone Napoleon dessert with layers of strawberries and creamy mascarpone
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Strawberry Mascarpone Napoleon

A divine dessert featuring flaky puff pastry, luxurious mascarpone cream, and fresh strawberries, perfect for any celebration and simple to prepare at home.
Prep Time30 minutes
Cook Time17 minutes
Total Time47 minutes
Course: Dessert, Sweet Treat
Cuisine: French, Italian, Summer
Keyword: Elegant Dessert, Flaky Pastry, Mascarpone Dessert, Strawberry Napoleon, Summer Dessert
Servings: 9 servings
Calories: 375kcal

Ingredients

For the pastry

  • 1 sheet puff pastry Either store-bought or homemade, forms the layers of the dessert.
  • 1 tbsp granulated sugar For sprinkling, adds sweetness and a beautiful finish.
  • 1 egg beaten For egg wash, ensures a rich golden color.

For the filling

  • 1 cup mascarpone cheese Offers a creamy texture.
  • 1 cup heavy cream Adds a light and airy quality.
  • 1/3 cup powdered sugar Sweetens the mascarpone.
  • 1 tsp pure vanilla extract Infuses the cream with flavor.
  • 1 zest lemon Brightens the dish with citrus notes.

For the strawberries

  • 1 1/2 cups fresh strawberries, hulled and sliced Provides a juicy contrast.
  • 1 tbsp sugar Optional for macerating, enhances sweetness.

For finishing touches

  • powdered sugar For dusting.
  • extra strawberry slices or mint leaves For garnish.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Cut the puff pastry into 9 equal rectangles and arrange them on a baking sheet lined with parchment paper.
  • Brush the pastry rectangles with the beaten egg wash and sprinkle lightly with granulated sugar. To prevent excessive puffing, place another sheet of parchment and a second baking tray on top.
  • Bake for 15–17 minutes or until golden and crispy. Once baked, remove from the oven and allow to cool completely.

Prepare the Filling

  • In a large mixing bowl, beat the mascarpone cheese until smooth and creamy.
  • Gradually add the heavy cream, powdered sugar, vanilla extract, and lemon zest. Beat until thick and fluffy, being careful not to overbeat.

Macerate the Strawberries

  • Slice the fresh strawberries and toss them with 1 tablespoon of sugar (if desired). Let sit for about 10–15 minutes to draw out their juices.

Assemble the Napoleon

  • Start by placing one pastry rectangle on your serving plate. Pipe or spoon a generous layer of the mascarpone cream over it, followed by a layer of juicy strawberries.
  • Repeat this process with another pastry layer and top with a final rectangle of pastry.

Finishing Touches

  • Dust the top with powdered sugar and garnish with additional strawberry slices or mint leaves. Serve immediately or chill for up to 2 hours.

Notes

For best results, keep the puff pastry cold before baking. Use cold heavy cream for light texture. Let strawberries macerate longer for added sweetness. Serve with whipped cream or vanilla ice cream for indulgence.