This Lemon Berry Napoleon is layers of lemon mousse and flaky puff pastry stacked together and topped with beautiful fresh fruit.
Lemon desserts are my favorite! I’m not saying I don’t love chocolate because all you have to do is take a look at this Brownie Chocolate Chip Cookie Dough Cake, or these Chocolate Croissants to know I do BUT if I had to choose I’d pick lemon over chocolate every time. That’s probably why you see so many lemon recipes around here. Lemon Cream Cheese Danish, and Lemon Ice Box Pie are at the top of my list, or they were until now. This gorgeous Lemon Berry Napoleon is piles of creamy lemon mousse sandwiched between light, flaky puff pastry and topped with fresh berries. It’s the ultimate lemon dessert!
This post contains affiliate links. That means that we may be compensated if you click a link and purchase something. Thank you!
Lemon Berry Napoleons are actually pretty easy to make, or they will be for you because you get to learn from my mistakes. The hardest part for me was getting the puff pastry right. No, I didn’t make my own, but the puff pastry in a Napoleon should be flattened not puffy and that took me a couple of tries to get right. In the end what I did was cook it for 10 minutes, then I placed another empty baking sheet on top of the pastries (I put a sheet of parchment paper over mine first so the pan didn’t stick to them). I continued to bake them for 6 minutes and then removed the baking sheet and baked them until they were golden brown, approximately 6 more minutes. Adding that baking sheet flattened them down nicely and I got the perfect puff pastry layers for my Napoleon.
The lemon mousse was extremely easy to make. It consists of whipped cream stabilized with gelatin, and lemon curd. You can make your own but I had a jar of it in my fridge (told ya I LOVE lemon stuff!) so I just added that to the whipped cream and kept mixing until it was fully incorporated. OMG, I could have just eaten it with a spoon but instead I spread it on my cooled puff pastry layers and placed it in the refrigerator too let the mousse firm up completely.
Right before serving I added the fresh berries. You can use any combination you want but I went for just about every berry I could think of on my Lemon Napoleon and it was pretty darn awesome! The sweet fruit paired perfectly with the creamy lemon mousse and the texture of the puff pastry was perfectly crispy. I’m seriously in love with this dessert!
Lemon Ricotta Fritters from Bread Booze Bacon
Raspberry Lemon Layer Cake from White Lights on Wednesday
Lemon Sour Cream Sugar Cookies from I Heart Eating
Paleo Lemon Cheesecake from Cooking with Curls
Lemon Butter Cake from Sugar & Soul
Lemon Blueberry Bundt Cake from Celebrating Sweets
Candied Lemon Peel from The Two Bite Club
Lemon Poke Cake from Liz on Call
Lemon Chewies from It Bakes Me Happy
If you are like me and you can’t get enough of lemon dessert recipes you’ve got to make sure to stop by and check out some of these amazing recipes. I can’t wait to try them all!!
- 2 sheets Puff Pastry
- 2 1/4 tsp Powdered gelatin , unflavored
- ¼ c Warm water
- 2 c Heavy Cream
- 4 Tbsp Powdered sugar
- 10 oz Lemon Curd
- 1 c Strawberries
- 1 c Blueberries
- 1 c Blackberries
- 1 c Raspberries
Preheat oven to 425F.
Lay thawed puff pastry sheet on a floured surface and roll it out into a 12x 12 inch square.
Cut the square into three 12 inch x 4 inch strips and prick them all over with a fork.
Place the puff pastry strips on a parchment paper lined baking sheet.
Repeat for second puff pastry sheet.
Cover dough with plastic wrap and place back in refrigerator to chill for at least 20 minutes.
Once chilled remove baking sheets from refrigerator and place in over.
Bake for 10 minutes until the dough begins to turn golden brown then place another baking sheet directly on top of the dough and continue baking for another 6-7 minutes.
Remove the top baking sheet and finish baking for 6-7 minutes or until pastry is golden brown.
Remove the puff pastry sheets from the oven and while they are still warm trim the edges of the puff pastry and cut the strips in half making each one 6 inches x 4 inches (approximately).
While the puff pastry cools make the lemon mousse.
Fill a small bowl with the warm water and sprinkle the gelatin over it letting it dissolve.
Whip the heavy cream until it forms soft peaks then add the powdered sugar and the gelatin.
Continue to whip until it forms stiff peaks.
Gently fold in the lemon curd mixing until it is fully incorporated.
You will use 3 puff pastry pieces for each Napoleon.
Spread lemon mousse over the bottom piece making it about 1/2 inch thick. Top with the next piece and repeat.
Top the third layer of puff pastry with lemon mousse and place on a baking sheet.
Do this for all of the puff pastry and then place your 4 Napoleons in the refrigerator to firm up.
Before serving top with fresh berries.