Triple-Layer Lemon Cloud Mille-Feuille Stack
Breathtaking dessert with a dramatic bakery-style reveal in every slice.
Ingredients:
Mille-Feuille Layers
3 sheets all-butter puff pastry
2 tbsp powdered sugar
Lemon Cloud Cream
500 g mascarpone cheese
300 ml heavy cream
120 g powdered sugar
180 g lemon curd
2 tbsp lemon juice
1 tbsp lemon zest
Decoration
30 g pistachios, finely chopped
White chocolate shavings
Candied lemon curls
Powdered sugar
The scent of buttery pastry and fresh lemon creates a dessert that feels both elegant and irresistible.
Instructions
Preheat oven to 200°C (400°F).
Cut puff pastry into three equal rectangles.
Place between parchment-lined trays to keep the layers flat.
Bake for 18–22 minutes until deeply golden.
Cool completely.
Whip mascarpone, cream, powdered sugar, lemon curd, lemon juice, and zest until thick and fluffy.
Place the first pastry layer onto a serving platter.
Pipe or spread a thick layer of lemon cloud cream.
Add the second pastry layer.
Repeat with another generous layer of cream.
Top with the final pastry sheet.
Decorate with cream swirls, pistachios, white chocolate, and lemon curls.
Chill for 30 minutes before slicing.
Recipe Details
Prep Time: 30 minutes
Cook Time: 22 minutes
Chill Time: 30 minutes
Servings: 10
Difficulty: Medium
