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.


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.