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Raspberry Mille Feuille

Layers of puff pastry, whipped cream, raspberries and icing on top

Course Dessert
Cuisine French
Keyword Pastry
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 6


  • 3 sheets of Jus Roll Puff Pastry

For the fondant decoration

  • 500 g White fondant
  • 250 g Pink fondant or coloured marzipan

For the Sugar Syrup

  • 50 ml Water
  • 25 g Caster sugar

For the fillings

  • 3 tbsp Lemon curd
  • 600 ml Double cream
  • 50 g Icing sugar
  • 1 tsp Vanilla extract
  • 5 punnets Fresh raspberries


  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  2. Knead the white fondant until it is soft and pliable. Use icing sugar to dust the work surface
  3. Roll out the fondant to a 12" x 9" rectangle
  4. Roll out the pink fondant or marzipan to the same size and use a knife to cut 1cm wide strips
  5. Lay the strips of pink fondant or marzipan over the white fondant. Then roll over the strips to infuse them with the white fondant
  6. Cut out 6 squares of the stripy fondant, measuring 6" x 3". It doesn't matter if they are a little larger as you can trim them later

  7. Roll the puff pastry out onto baking trays. Cover the pastry with another piece of baking paper, then a cooling rack or another baking tray over the top. This keeps the pastry from rising too much and keeps it even

  8. Bake the pastry for 15 minutes. Then flip it upside down and bake it again, this time without anything on top, for 10 minutes. You may need to do this in batches

  9. Let the pastry cool enough to handle, then cut it into 6 pieces measuring 6" x 3". You will end up with 18 pieces of pastry in total
  10. Coat 12 pieces of the pastry with the lemon curd
  11. Make a sugar syrup by boiling the caster sugar and water in a pan for 1 minute. Then take it off the heat and let it cool down Brush the syrup onto the other 6 pieces of pastry and stick the squares of stripy icing over them. Trim them if needed
  12. Make the Chantilly cream by whipping up the double cream, icing sugar and vanilla extract
  13. Pipe the cream onto the lemon curd covered pastry and alternate blobs of cream with fresh raspberries
  14. Put the next layer of pastry on, do the same again with the cream and raspberries, and finally top them with the stripy iced pastry

  15. Serve immediately and store leftovers in the fridge