Fruit Napoleon Recipe

Line and portion

Line a plate or sheet with parchment. Arrange 12 almond wafers in a neat layout to serve as bases and tops for the Napoleon.

If desired, set aside a few extra wafers for garnish or extra layers.

Bloom gelatin in cold water: sprinkle gelatin over 2 tablespoons cold water and let sit for 5 minutes.

In a small saucepan, whisk lemon juice, lemon zest and granulated sugar over low heat until warm and sugar dissolves.

Whisk egg yolks in a heatproof bowl, then gradually whisk in the warm lemon mixture. Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and whisk in the butter until smooth. Stir in the bloomed gelatin until fully dissolved. Let cool to about room temperature (not set).

Whip the heavy cream to soft peaks and fold gently into the cooled lemon mixture until smooth and light.

Prepare fruit: hull and slice strawberries, slice kiwis, and cut other berries as desired to create a mix of bite-sized pieces.

In a small saucepan, combine raspberries, sugar and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and sauce thickens, about 5–7 minutes.

If you prefer a smooth sauce, strain through a fine-mesh sieve. Let raspberry sauce cool to room temperature.

Place one almond wafer on each serving plate as the base.

Spread a layer of lemon mousse over the base wafer (about 2–3 tablespoons).

Top with a layer of prepared fresh fruit.

Cover with a second almond wafer, then repeat with mousse and fruit to build 3–4 layers total.

Finish with a final wafer. Drizzle raspberry sauce over the top and around the plate. Garnish with additional fruit and mint leaves.

Chill the assembled Napoleons for 60–90 minutes to set before serving.