Mille-Feuille with Mock Zabaglione and Berries Recipe

Posted on 25th of October, 2011 by Lévana

The easiest ever! and so much fun, and delicious! You can make both the zabaglione (I am including my delicious recipe!) and the puff pastry layers several days in advance: The perfect no-pressure dessert! I love to use Pepperidge Farm puff pastry, it never lets me down. Just keep it good and chilled at all times, so it will flake properly during baking.

If fresh berries are out of season and are too expensive, use frozen berries, and use just a few fresh ones for garnish

Ingredients:

1 pound puff pastry sheets, preferably Pepperidge Farm, thawed and kept very chilled

1 recipe mock zabaglione

2 pints berries,  larger berries sliced

Confectioner’s sugar for garnish

Optional: Chocolate drizzle

Microwave 1 cup semisweet chocolate chips with a tablespoon oil

Instructions:

Preheat the oven to 400 degrees.

Cut each pastry sheet in 9 equal pieces. You’ll have a total of 18 square-shaped pieces. Prick the pastry all over with a fork, and bake about 25 minutes, until golden brown and puffy. Let the pastry cool.

Assemble: alternate 3 pastry squares and berries in 3 layers in a dessert plate. Or simply pile the 3 pastry squares at an angle.  repeat with the remaining pastry and berries. Divide the zabaglione among the plates. Drizzle the cream with the melted chocolate, if desired. Sift a little confectioner sugar over the pastry and berries.

Filed under: Dairy-Free Dessert Recipes, Dessert Recipes, Dessert Sauce Recipes, Egg-Free Zabaglione Recipes, Italian Recipes, Kosher Recipes, Mille-Feuille Recipes, Napoleons Recipes, Recipes, Zabaglione Recipes