Raspberry Chantilly Napoleon

Steps

1. 1
   Thaw the frozen puff pastry sheets in the refrigerator for about 30 minutes, then roll out to the desired thickness.
2. 2
   Spread raspberry jam on one pastry sheet and cover with a second sheet. Create a lattice pattern on the third sheet.
3. 3
   Bake with a baking tray placed on top for 30 minutes, then remove the tray and bake for another 10 minutes until golden.
4. 4
   Let cool, then cut into 12 portions. Repeat with the remaining two puff pastry sheets to obtain 36 pieces of 4×2 inch each.
5. 5
   In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract, then whip to medium-firm peaks.
6. 6
   Pipe five dollops of chantilly cream on top of the first 12 pastries, fill the gaps with fresh raspberries, and drizzle with raspberry jam.
7. 7
   Repeat the layering process and finish with the lattice pastry on top.