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Blackberry Napoleon desert

(September 01, 2014)

Blackberry Napoleon desert
(this dish is suitable for lacto-vegetarians)

 Blackberry Napoleon desert

With blackberries now in season, and plentiful, I decided to make use of this delicious (and free) autumnal fruit.

When looking for receipe ideas, blackberry deserts are plentiful; ranging from the traditional Blackberry tart, to wonderfully rich looking blackberry Victoria sponges. One receipe that particularly caught my eye is a simple and impressive desert called the Blackberry Napoleon, which looks stunning dusted with icing sugar and decorated with plump blackberries. As an accompaniment, I added a delicious blackberry liquer compote.

Blackberry Napoleon desert


  1 pack of pre-rolled puff pastry (available from all major supermarkets)
  1 large pot of double cream, whipped
  Black cherry liqueur (Condessa Welsh Black cherry liqueur highly recomended)
  Black cherry/blackcurrent conserve

Take the pre-rolled puff pastry out of the fridge, and let it come to room temperature (approximately 20 minutes), before unrolling and using.

Unroll the pastry onto a greased baking tray. Cut the pastry into three equal pieces.


Blackberry Napoleon desert Blackberry Napoleon desert


Put the pastry pieces in the oven (cook as per the instructions on the packet) and, when golden brown, place on a wire rack to cool completely.

Wash the blackberries. Drain and dry and set to one side.

Blackberry Napoleon desert


Select 20-30 of the best looking blackberries and set to one side, these will be used for decoration at the end.

With the remaining blackberries, place in a saucepan and add a large tablespoon of conserve, a good dash of liquer of your choice (we use the Condessa Welsh cherry liquer) and then heat slowly to near boiling, trying not to break up the blackberries too much. Let this mixture cool before using.

Whip some double cream with vanilla essence, until almost as stiff as you can get, but still smoothe and airy - the cream is used to hold the desert together so it should not be loose, or run in any way.

Place whipped double cream in the fridge until needed.

Take one of the cooled puff pastry pieces and place on a large serving dish. Then add a layer of the whipped cream and a layer of blackberries in compote. Repeat until you are at the last pastry piece, which is placed on the top (nicest side showing upwards).

Add the remainder of the whipped double cream, then decorate with the best blackberries you had set to one side earlier.


Blackberry Napoleon desert Blackberry Napoleon desert


Dust with icing sugar and serve (optional: extra compote can be served to the side).


Claire Meredith, September 2014

Also from the Head Chef at Tŵr Cymru Culture Towers:   
Pesto, pistachio and puff pastry tart, September 2014

Roasted fennel and Welsh goat's cheese salad, September 2014
      Pomme dauphinoise (made easy)
, September 2014
Salmon and Thai fishcakes, June 2014

Artisan rice pudding with blackberry compote, March 2014

Coquille Saint-Jacques, March 2014
Salmon teriyaki with pumpkin seed crust, March 2014
Vegetable spring rolls, December 2013
Broad bean, wasabi and crème fraîche pâté, September 2013
      Salmon ramen, September 2013
      Carmarthen Canapés Caerfyrddin, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
     The only Welsh cakes recipe you'll ever need, June 2012
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

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