Berry millefeuille with no-bake milk cream, in 2 variations, lighter with Greek yogurt or richer with mascarpone, because everyone has their tastes and I always want to please everyone. I confess I love it with Greek yogurt, I like the acidic taste of the yogurt that contrasts with the sweetness of whipped cream and berries that are quickly turned into jam in just a few minutes of cooking. For the recipe, I used a bag of frozen berries, I tasted them and unlike usual, I changed brands. They were very bitter and tart, so I thought of making them into jam to use in a little dessert, and since I had a dear friend over for lunch, I thought of preparing a convenient dessert cup to serve at the end of the meal, but it can also be made in a larger baking dish or with rectangular puff pastry in the style of a millefeuille cake. In that case, I recommend making a double dose of cream and berries.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 4 cups
- 3.5 oz puff pastry biscuits
- 1 cup sweetened heavy cream
- 1 cup mascarpone or Greek yogurt
- 1 cup berries (I used frozen)
- 1 tbsp sugar
- 1 tbsp powdered sugar
Tools to prepare berry millefeuille
- 1 Bowl
- 1 Electric whisk
- 1 Small pot
- 1 Kitchen spatula
- 4 Cups
Steps for preparation of berry millefeuille cups
Put the berries, I used frozen ones, in a small pot, add sugar and cook. In a few minutes, it will turn into a delicious jam. Turn off the heat and let it cool.
Whip the already sweetened cream well chilled from the fridge with the electric whisks. When it’s well whipped, add the mascarpone or Greek yogurt if you want a much lighter and lower-calorie dessert, and mix quickly. Add enough powdered sugar to achieve the desired sweetness, a tablespoon should be enough.
Start assembling our cups, a little cream at the base, then some jam, a layer of puff pastry biscuits, then more cream, jam, biscuits, and more cream and jam to finish.
Our berry millefeuille cups are ready, let them chill in the fridge until serving.
A real pleasure to dig the spoon into this delicious creamy dessert with berries with mascarpone or quick Greek yogurt cream with whipped cream and no eggs.
The Berry Millefeuille can be kept in the fridge for a couple of days, but it can also be frozen and kept available. It can be stored in the freezer for a couple of months without problems. It can be prepared in advance and kept in the fridge until serving.
