Categories: Dessert
Ingredients
- 1 sheet puff pastry
- 1 1/2 cups plus 1 tbsp. heavy cream, cold
- 2 tsp sugar
- 1/3 cup mascarpone cheese
- 1/3 cup confectioners' sugar
- 1 1/2 tsp lemon zest
- 4 cups mixed fresh berries
- 1/4 cup red currant jelly, warmed to loosen
- Fresh mint leaves, for garnish
Directions
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Preheat the oven to 400. Line a baking sheet with parchment paper. Roll the pastry out on the paper to a 10×15-inch rectangle. Using a sharp knife, score the pastry along the edges to create a 1/2-inch border. Brush the border with 1 tbsp. cream; sprinkle with the sugar. Using a fork, pierce the dough all over inside the border. Bake, rotating the sheet once and piercing the dough with a fork if the center puffs up, until the pastry is golden brown, 20-25 minutes. Let the pastry cool on the baking sheet on a wire rack.
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In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups cream, the mascarpone, confectioners’ sugar, and lemon zest until firm peaks form; spread over the pastry. In another large bowl, toss the berries with the jelly; arrange on the pizza. Garnish with mint.