Blackberry Napoleons with Tangerine Sabayon


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Summer’s fresh, juicy, plump blackberries are perfectly highlighted here by flaky, buttery puff pastry and a subtle tangerine sabayon.

If you can find ollalieberries or boysenberries, both varieties of blackberries, use them, as they are generally sweeter and juicier.



On a lightly floured board, roll the puff pastry 1/16 inch thick (rolling and cutting tips). Dock the puff pastry. Cut into 12 pieces, each 4 by 5 inches. Freeze the pastry for at least 1 hour.

Preheat the oven to 375 degrees.

Line 2 baking pans with parchment paper, place the frozen puff pastry on the baking pans, and cover with inverted wire mesh baking racks. Bake for 15 to 20 minutes, until golden brown.

Toss the berries, sugar, and liqueur in a bowl. Put 1 piece of puff pastry on each plate. Spoon on some of the berries and then some of the sabayon. Drizzle on the raspberry sauce. Sprinkle the remaining 6 pieces of puff pastry with powdered sugar and place on top.