Lemon Berry Napoleons

What a delicious, light dessert! So cool to work with lemon curd (you can find some in the shop)!

1 Package Pepperidge Farm Puff Pastry, rolled out and cut into 6 rectangles
1 Pint Fresh Raspberries

Whipped Cream

1½ Cup Heavy Cream
⅔ Cup Powdered Sugar, plus extra for garnish

Lemon Curd Cream

1 Cup Lemon Curd
⅓ Cup Fresh Whipped Cream

Heat the oven to 400 degrees.
Line a baking sheet with parchment paper and arrange all of the puff pastry rectangles. Bake for 15 minutes or until lightly golden and puffed. Remove from the oven and allow to cool.

For the Heavy Cream

In a glass bowl, using a hand held mixer, whip the heavy cream until stiff peaks begin to form. Add the powdered sugar and mix again until the peaks reform.

To Assemble

Make the lemon curd according to directions and allow to set in the fridge. Use 1 Cup of the lemon curd and ⅓ cup of the whipped cream and fold together carefully. Place on puff pastry down, spread with a layer of lemon curd cream, add raspberries and top with fresh whipped cream. Top with another puff pastry and sprinkle with powdered sugar.