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Categories:
dark chocolate whipping cream vanilla orange liqueur Mascarpone raspberries raspberry sauce icing sugar
Viewed: 110 - Published at: 3 years agoIngredients
- 500 g pack ready-made puff pastry
- 100 g dark chocolate, chopped
- 400 g whipping cream
- 3 tsp vanilla extract
- 2-3 tbsp orange liqueur
- 250 g mascarpone
- 600 g raspberries
- 3 tbsp raspberry sauce
- None None Icing sugar, to dust
Method
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Roll out the pastry on a lightly floured work surface. Use a large heart-shaped cookie cutter to cut shapes from the dough. Lay the pastry hearts on the baking sheets and bake for 8-10 mins, until golden and risen. Leave to cool.
- Melt the chocolate in a double boiler. Transfer 2 tbsp chocolate to a plastic sandwich bag. Cut off a small corner of the bag and pipe decorations onto a piece of parchment paper. Leave to set in a cool place.
- Spread the remaining melted chocolate over the pastry hearts then leave to cool.
- Meanwhile, whip the cream and mix in the vanilla extract, followed by the liqueur and mascarpone. Transfer to a piping bag with a wide tip and pipe on top of the chocolate. Arrange the raspberries on top then drizzle with raspberry sauce. Dust with powdered sugar and garnish with the chocolate decorations. Serve.
