Raspberry Napolitain Recipe
Ingredients
| Frozen puff pastry | 1 Pound, thawed | |
| Raspberry jam | 1/4 Pound, sieved | |
| Double cream | 3/4 Pint | |
| Egg whites | 3 | |
| Caster sugar | 1 Ounce | |
| Raspberries | 1 Pound, frozen | |
| Icing sugar | ||
Directions
MAKING
1. Roll out the thawed pastry into three rounds 10" in width and paper thin
2. Using a rolling pin, lift them all on to a baking sheet
3. Prick the pastry and allow to relax for fifteen minutes before baking in the oven for ten minutes at 425°F; remove and allow to cool
4. Trim each of the discs to the same size using a scissors; do not throw away the trimmings but retain them
5. Over the surface of two of the rounds, spread the sieved raspberry jam
6. In a bowl, whisk the egg whites cream abd sugar until stiff
SERVING
7. With the jam side facing up, plae one round on a serving plate and spread a layer of cream over it
8. Put two sppons of raspberries on one side and place one half of the rest of the raspberries in the middle of the second round
9. Use one half of the cream to form a collar level with the berries; repeat the same with the second round too
10. Arrange the third round and press the top lightly; level off the cream edges
11. Dust all over with icing sugar and sprinkle some pastry trimmings on the edges
12. Place some berries in the centre and refrigerate for an hour before serving
1. Roll out the thawed pastry into three rounds 10" in width and paper thin
2. Using a rolling pin, lift them all on to a baking sheet
3. Prick the pastry and allow to relax for fifteen minutes before baking in the oven for ten minutes at 425°F; remove and allow to cool
4. Trim each of the discs to the same size using a scissors; do not throw away the trimmings but retain them
5. Over the surface of two of the rounds, spread the sieved raspberry jam
6. In a bowl, whisk the egg whites cream abd sugar until stiff
SERVING
7. With the jam side facing up, plae one round on a serving plate and spread a layer of cream over it
8. Put two sppons of raspberries on one side and place one half of the rest of the raspberries in the middle of the second round
9. Use one half of the cream to form a collar level with the berries; repeat the same with the second round too
10. Arrange the third round and press the top lightly; level off the cream edges
11. Dust all over with icing sugar and sprinkle some pastry trimmings on the edges
12. Place some berries in the centre and refrigerate for an hour before serving
Chef
