for 6 pieces

Lemon mascarpone cream

2 dl	milk
3 tbsp	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
1 pinch	salt
2	fresh egg yolks
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 dl	full cream, beaten until stiff

Puff pastry dough

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

Icing

100 g	icing sugar
1 ½ tbsp	milk

How it's done

Lemon mascarpone cream

In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir in the gelatine, pour into a bowl through a sieve. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr. Using a spoon, pass the custard through a fine sieve, then fold the whipped cream into the custard, cover and chill.

Puff pastry dough

Prick the dough all over with a fork. Halve the dough lengthwise, then cut each half crosswise into approx. 9 strips (each approx. 4.5 cm wide). Slide onto a tray together with the baking paper, place a second sheet of baking paper on top of the dough and weigh down with a second tray.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.

Icing

Combine the icing sugar and milk, spread over 6 pieces of puff pastry using the back of a spoon, leave to dry.

Custard slices

Transfer the custard to a piping bag with a smooth nozzle (approx. 12 mm in diameter). Pipe the custard onto the remaining 12 pieces of puff pastry, place 2 on top of each other. Top with a layer of iced puff pastry.

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