Raspberry Mascarpone Napoleons

This is quick, easy, and beautiful. Thanks to Denny for the photographic evidence.

• 8 oz mascarpone cheese
• 1 tsp almond extract
• 1 oz peach schnapps
• 1/4 cup sugar

Mix the above until nicely stiff and aerated (use a stand mixer or a hand
mixer). Refrigerate until ready to use.

• 1 cup raspberries, fresh
• 1/4 cup sugar

Mix the above, smooshing the raspberries a little. Let them sit and macerate
until ready to serve.

• Peach puree
• Amaretto

Mix the above until it’s a nice drizzling consistency. I had some peach puree
in the freezer from another experiement, so I used that. You could also use
caramel sauce or chocolate syrup for this.

• 1 sheet of puff pastry, thawed

Cut puff pastry into 12 squares (or as many as you need to have two squares per serving). Bake in a 400F oven for 12 minutes, or until golden and puffy.

On a plate, drizzle the peach puree, caramel sauce, or chocolate syrup. Place one puff pastry square on the plate.

Using a pastry bag, squeeze a circle of mascarpone mixture onto the pastry. Spoon macerated raspberries on top. Place another puff pastry square on top,
squeeze on more mascarpone, then more raspberries.

Garnish with a whole raspberries, mint leaves, shaved almonds, or chocolate shavings, in any combination that you like. I meant to garnish mine with shaved almonds and powdered sugar, but I got so excited to eat it that I forgot.