Raspberries and Cream Napoleons

Preparation 15 min
Total 25 min
8 Servings

Whip up a batch of Raspberries and Cream Napoleons for an easy and elegant dessert that's sure to impress. Made with crispy butter-baked Dempster’s® Original 10” Tortillas and filled with a creamy mascarpone cheese filling, this recipe is as decadent as it is simple. To satisfy the chocolate lovers at your table, try substituting the vanilla pudding with chocolate. Serves eight.

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  • 4 Dempster’s® Original 10” Tortillas
  • 2 tbsp (30 mL) butter, melted
  • 1 cup (250 mL) mascarpone cheese
  • 1/4 cup (60 mL) icing sugar (approx.)
  • 1 cup (250 mL) prepared vanilla pudding
  • 2 cups (500 mL) raspberries


  1. Preheat oven to 375°F (190°C). Line large baking sheet with parchment paper.
  2. Cut out 24 (2- x 3-inch/5 x 7.5 cm) rectangles from tortillas; brush with melted butter. Arrange on prepared pan; bake for 8 to 10 minutes or until golden brown. Let cool completely.
  3. Using electric beaters, beat mascarpone with icing sugar until smooth; fold in pudding until combined.
  4. Add dollop of mascarpone mixture to 8 of the crispy tortilla rectangles; repeat layers once and cap with remaining tortillas. Dust with icing sugar. Garnish plate with raspberries. Serve immediately.

Tip: Substitute chocolate pudding for the vanilla pudding if desired.