Roasted Berry Napoleons

Lemon pizzelles are topped with mascarpone whip, tangy lemon curd and roasted berries to create summer berry napoleons.

On a recent trip to Whole Foods I reacquainted myself with mascarpone, and I’ve been obsessed with it ever since. Tell me I’m not the only one that goes through obsessive phases with random foods! Last month it was roasted chick peas, this month mascarpone.

If you’ve never tried mascarpone, it’s pretty much a smoother, fancier, more expensive version of cream cheese. If you’ve ever had Tirasmisu for dessert, odds are you’ve had mascarpone.

With a couple of tubs of mascarpone hanging out in fridge, I decided to do something a little more creative than smear it on saltines with berry preserves. Which is totally delicious by the way and just a little more upscale than my typical saltine/butter/preserves version. Can you tell I have a thing for saltines too?

Roasted Berry Napoleon | mybakingaddiction.comAnother one of my summer obsessions is roasted berries. A few weeks ago, Emily and I were working on a video project which included her Roasted Berry S’mores and I fell hard for those berries. I seriously wanted to spoon and slurp them straight from the jar, but I decided to keep it somewhat classy and simply chow down on them in s’mores form.

I’ve made Emily’s Roasted Berry Sauce three times since that day and I can attest that is amazing on just about everything from ice cream and s’mores to pizzelles. And after spooning it over store-bought pizzelles for breakfast, the idea for Roasted Berry Napoleons was born.

It honestly doesn’t get much better or seasonal than loads of roasted berries piled on layers of mascarpone whip and homemade microwave lemon curd.

These Roasted Berry Napoleons are my new favorite Summer dessert – they’re simple, delicious and oh, so summer! Whip up a batch for your next impromptu cookout or for the 4th of July, I promise it’ll be love at first bite!

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Roasted Berry Napoleons

Yield: 6 servings

Prep Time: 20 minutes


For the Mascarpone Whip
1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces mascarpone cheese, softened
3/4 cup heavy cream
1 tsp pure vanilla extract

6-12 pizzelles
homemade microwave lemon curd
roasted berry sauce


1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.

2. In a medium bowl, combine the mascarpone, heavy cream, vanilla, and sugar/lemon zest mixture. Beat mixture with an electric mixer until medium-firm peaks form.

3. Spoon or pipe a thin layer of marscapone whip into the top of a pizzelle Next, add a layer of lemon curd, followed by a layer of roasted berries. If desired, top with another pizzelle. Serve immediately.

The Mascarpone Whip is adapted from Desserts 4 Today

If you love mascarpone, check out these other desserts:
Tiramisu Brownies
TiramisuBrownies1Blueberry Trifles with Mascarpone Whip

19 Responses to “Roasted Berry Napoleons”

  1. Ari — July 2, 2014 at 1:14 am

    I go through food phases too! And I love mascarpone! I can only imagine how delicious it is with the roasted berries!!


    • Jamie — July 2, 2014 at 10:48 am

      Thanks so much for stopping by, Ari! So glad to hear that you too have food phases!

  2. FoodNerd — July 2, 2014 at 5:09 am

    Wow, love the colours! I adore lemon curd so must give this one a go. The purple is so pretty too!

    FoodNerd x


    • Jamie — July 2, 2014 at 10:49 am

      Thanks so much for stopping by and taking the time to comment!

  3. Ali | Gimme Some Oven — July 2, 2014 at 9:15 am

    Absolutely beautiful, Jamie! I love everything about these. :)


    • Jamie — July 2, 2014 at 10:49 am

      Thanks, Ali! They were pretty darn delicious too!

  4. Maria — July 2, 2014 at 9:17 am

    So pretty! I love the berries!


    • Jamie — July 2, 2014 at 10:50 am

      Thanks, Maria – the roasted berries are simply amazing, not to mention super pretty!

  5. Jocelyn @BruCrew Life — July 2, 2014 at 9:43 am

    What a gorgeous and easy dessert to enjoy on hot summer months! That roasted berry sauce looks amazing!!


    • Jamie — July 2, 2014 at 10:51 am

      Thanks so much for stopping by, Jocelyn!

  6. Diana — July 2, 2014 at 11:09 am

    These. Are. BEAUTIFUL!!!! Oh my word! I would love to try making these soon! I, too, am one of those that gets obsessed with a certain food and just have to stick with it for a while, until another obsession comes along, or it goes out of season, haha! Well, now I know what I am making this weekend. Delish!


  7. I’m with you on mascarpone – love love love it! These Napoleons look gorgeous! Sharing!


  8. meg @ joy of cooking — July 2, 2014 at 12:30 pm

    This is so great! I love the idea of using pizzelles instead of puff pastry for Napoléons!


  9. Kelly @ Trial and Eater — July 2, 2014 at 3:07 pm

    I love pizzelles! This looks like such a great combination.


  10. Norma — July 2, 2014 at 5:57 pm

    These sound amazing! I have one quick question, though. I’d like to make these this weekend, but am going to our cabin in the mountains and there’s no electricity. If I make the mascarpone whip at home and take it up in a container, is it going to hold up ok? It’s about a 2 hour drive from home and would be in an ice chest. I’m going to make the roasted berries and curd at home as well, but those I’m not worried about, but the whip…I just don’t know how it will hold up. I understand you may not know, but just thought I’d ask. I’d love to surprise my hubby with this dessert. He’d love it!


    • Jamie — July 3, 2014 at 12:32 pm

      It should be fine if it’s in a cooler on ice. You may need to whip it with a whisk a bit before spooning it onto the pizzelles. Have a great weekend! :)

  11. Jessica @ Sweet Menu — July 2, 2014 at 6:20 pm

    Wow! Prettiest dessert ever!


  12. Angela Brown — July 3, 2014 at 9:46 pm

    Gorgeous pictures! I agree: I absolutely love roasting berries in the summer and add them to pretty much everything! How do you think these would travel (say, a short car trip, maybe half-an-hour)? Thanks for sharing!


  13. Medha @ Whisk & Shout — July 6, 2014 at 11:12 am

    Gorgeous pictures and colors! :)


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