Sfogliatine con crema di mascarpone (chocolate puff pastry filled with mascarpone cream)

Method

1. First make the mascarpone cream. In a large bowl, beat the egg yolks and sugar together , using an electric beater or a whisk, for 3 minutes until thick and pale.

2. Beat in the mascarpone until mixed through then gently fold in the whipped cream with a metal spoon.

3. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture while also adding in the Amaretto, taking care not to lose volume. Keep refrigerated until ready for use.

4. Dust 40g of the cocoa powder on a clean, dry flat working surface and flatten the puff pastry on top with the help of a rolling pin.

5. Dust 40g of cocoa powder on top of the flattened pastry and very gently fold three times. Roll the pastry flat into a large rectangle.

6. Refrigerate for 1 hour before cooking.

7. Preheat the oven to 170ºC/gas 7.

8. Brush a baking sheet with melted butter and place the pastry on the baking sheet.

9. Brush the pastry with the cold water and the remaining cocoa powder.

10. Bake the pastry in the oven for 15 minutes, until golden brown.

11. Gently transfer the pastry on a flat surface. Cut in 24 rectangular shapes, roughly 4 x 8cm.

12. Place a puff pastry rectangle on a serving plate, smooth over 2 tablespoons of the Amaretto cream mixture, then top with another rectangle of pastry. Repeat the process, making a three-tier pastry tower.

13. Repeat the process using the remaining puff pastry rectangles and the Amaretto cream. Dust each pastry with cocoa powder and serve.