Puff Pastry With Mascarpone Vanilla Cream And Blackberries - cooking recipe

Ingredients

1 sheet frozen puff pastry, thawed
1/3 cup plus 1 tbsp granulated sugar
1/3 cup blackberry jelly
8 oz blackberries
1/2 None vanilla bean, split lengthwise
1 cup mascarpone cheese
1 tbsp lemon juice
1 cup heavy cream
None None Powdered sugar, for dusting (optional)

Preparation

Preheat the oven to 400\u00b0F. Roll the pastry to a 9 x 12-inch rectangle. Place on a parchment paper-lined baking sheet. Refrigerate 30 mins. Sprinkle pastry with 1 tbsp sugar. Cover with a sheet of parchment paper. Place a heavy roasting pan on top to weigh it down. Bake for 25 mins until golden brown.
Cut into 3 equal pieces (3 x 12-inch). Set aside to cool. Melt the blackberry jelly. Stir in the blackberries and set aside to cool.
Scrape the seeds from the vanilla bean into a medium bowl. Add 1/3 cup sugar, mascarpone and lemon juice. Beat with electric mixer until smooth. Beat the cream in a bowl with electric mixer until stiff peaks form. Fold into the mascarpone mixture.
Spread 2 of the pastry strips with 1/4 of the mascarpone cream on each. Spread the blackberries on top, then spread with the remaining mascarpone cream. Place one pastry strip on top of the other, then top with the third strip and press together carefully. Refrigerate until ready to serve. Serve dusted with powdered sugar, if desired.