Steps:

1. Prepare the mille-feuille dough by sifting the flour in a mound and then gradually adding the other ingredients. Mix by hand until the dough is smooth and elastic.
2. Wrap the dough in cling film and let it rest for 30 minutes. Then, using a rolling pin, roll it out thinly on a chopping board.
3. Cut the dough into rectangles of equal size using a knife.
4. Fry each piece in hot peanut oil until golden brown. Remove with a slotted spoon and blot off the excess oil with kitchen paper. Once all pieces are fried, place them in a dry spot.
5. In a mixer, beat the egg yolks and powdered sugar until smooth. Gradually add the mascarpone, followed by the whipped egg whites and fresh cream.
6. Transfer the mascarpone cream into a piping bag and refrigerate for at least half an hour.
7. Assemble your mille-feuille by alternating layers of pastry and mascarpone cream, finishing with a sprinkle of powdered sugar on top.

Mascarpone Cheese Mille-Feuille

Whether it is the traditional tiramisu or individual flavors with innovative variations, Granarolo Mascarpone is an essential note in this symphony of desserts. It infuses the taste buds with the wonder of tiramisu’s flavor, allowing us to revel in the enchanting melody of the dessert and feel the charm and innovation that mascarpone cheese brings to this symphonic dessert.