Raspberries and Cream Napoleons
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.
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
Preheat oven to 375°F (190°C). Line large baking sheet with parchment paper.
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.
Using electric beaters, beat mascarpone with icing sugar until smooth; fold in pudding until combined.
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.