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Mango-Kiwi Napoleons With Lime Cream

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“A lovely light tasting dessert that's actually refreshing instead of heavy. Found in a Chatelaine magazine 2002.”
READY IN:
27mins
SERVES:
8
YIELD:
8 napoleons
UNITS:
US

Ingredients Nutrition

Directions

  1. Pastry - Preheat oven to 400°F On a floured work surface, unfold the puff pastry and cut into 4 squaress, and then split into 8 triangles. Place on a ungreased baking sheet, then using fork, prick triangles and sprinkle with 2 tbsp sugar. Bake 10-12 minute Cool to room temperature, if making ahead, seal in airtight container up to 1 day.
  2. Filling - In a large bowl stir mascarpone until smooth, adding finally grated lime peel along with squeezed 3 tbsp lime juice. In a seperate bowl whip remaining sugar with whip cream until soft peaks form, then fold gently into mascarpone. If making ahead, cream will keep well covered in refrigerator up to 2 days.
  3. Fruit - Peel mangos and kiwis, slicing into bite size pieces. Place in small bowl and toss with rum, and honey if need sweeter.
  4. Assembly - cut triangles in half again. Place half of pastry triangles down, spoon a small dollop of lime cream on each triangle, add spoonful of fruit mixture on top of cream, top with another dollop of lime cream and top with other half of pastry triangles. Sprinkle some powdered sugar, if you like, and serve.

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