Marmalade and Raspberry Millefeuille

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Longueville Manor,

Chef John Dicken


  • 5 oz. (150 g.) homemade marmalade
  • 3 oz. (75 g.) sugar
  • 5 fl.oz. (150 ml.) water
  • 15 fl.oz. (425 ml.) cream, lightly whipped
  • 3 eggs, separated
  • sugar syrup to taste

For the garnish

  • 8 oz. (225 g.) puff pastry
  • 1 lb. (450 g.) raspberries
  • double cream, whipped


Line biscuit moulds with grease proof paper. Boil the sugar and water slowly until soft ball.

Whisk egg yolks over hot water until ribbon stage. Pour the sugar in slowly, whisking all the time. Remove from heat and beat till cold.

Work in marmalade and fold in the cream and the lightly whipped egg whites. Pour into biscuit moulds. Place in deep freeze for 24 hours.

Roll out puff pastry to 1/16" thick. Place on baking tray and prick all over with a fork. Rest for 30 minutes and bake until golden brown at 230°C/450°F/gas 8. Dust with icing sugar and glaze under grill quickly. Cool and cut into 2" x 3" rectangles.

Select 8 oz. (225 g.) of the best raspberries. Liquidise the rest with the sugar syrup and pass through chinoise, removing pips.

Assemble dish by placing a strip of pastry on a plate, top with a slice of marmalade biscuit ice. Pipe a thin layer of cream over top. Arrange 12 good raspberries and piece of puff pastry on top. Surround with a ribbon of the raspberry coulis.