Sugar Cookie Napoleon with Lemon Curd and Fresh Berries (Get Cooking)
Servings and Ingredients
|12 Hy-Vee Bakery sugar cookies|
|1 c. lemon curd, divided, see recipe below|
|1 c. mascarpone whipped cream, divided, see recipe below|
|1 c. fresh blueberries, divided|
|1 c. fresh raspberries, divided|
- To assemble napoleons, place 1 cookie on a plate; top with 2 tablespoons lemon curd, 2 tablespoons mascarpone cream, 1 tablespoon blueberries and 1 tablespoon raspberries. Top with a sugar cookie and repeat process ending with a third sugar cookie. Serve immediately.
- To make lemon curd, whisk together 1/2 cup fresh lemon juice, 2 teaspoons finely grated fresh lemon zest, 1/2 cup sugar, and 3 large eggs in a 2-quart heavy saucepan. Cut 6 tablespoons unsalted butter into pieces and stir into saucepan. Cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.
- To make mascarpone cream, in a glass bowl, beat 3/4 cup chilled heavy whipping cream, 1/4 cup mascarpone cheese, 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, seeds scraped from 1/4 of a vanilla bean and a pinch of salt by hand with a whisk or electric whisk until soft and billowy and holds its shape, without over-mixing.
860 Calories per serving
Amounts Per Serving
- Total Fat: 61g
- Cholesterol: 305mg
- Sodium: 240mg
- Total Carbohydrates: 74g
- Protein: 11g
Vitamin A 35%
Vitamin C 40%
Chef Andrew from Ankeny #1, KCCI-TV recipe, July 9, 2016.