Preheat the oven to 180º C.
Line a baking tray with parchment paper. Place the puff pastry on a well-floured surface and sift over two tablespoons confectioner’s sugar. Fold the pastry in half lengthways so that you have a rectangle that measure about 35 x 16 cm. Roll out slightly applying some pressure to seal the pastry together.
Trim the edges neatly with a smooth bladed knife and transfer the pastry to the baking tray. Cover with another sheet of baking paper and place a second baking tray on top of the first. This will prevent the pastry from rising and result in a thinner, but crisp pastry. Bake for about 30 minutes. Check to ensure it’s golden brown and cooked through. If the outer edges are slightly too dark, trim with a sharp knife while the pastry is still warm. Set aside to cool completely.
Place the cold cream and remaining tablespoon confectioner’s sugar in a bowl and whisk until soft peak stage. Mix the lemon curd into the mascarpone. Now add the mascarpone mixture to the whipped cream and fold through gently until combined. Be careful not to over-mix as the mascarpone will turn buttery and the cream will spilt.
Spread the lemon curd cream over the pastry and top with fresh berries. If you like, drizzle with berry coulis and serve.
For a quick and fresh strawberry coulis, blitz together 250g strawberries, 2 tablespoons confectioner’s sugar and 1 tablespoon lemon juice. Store any leftover coulis in the refrigerator or add to your morning smoothie.
Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.
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