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Amarena Millefeuille


1 sheet of puff pastry dough

125 grams of mascarpone

100 grams of Amarena Fabbri

2 tablespoons of Amarena Fabbri syrup

2 tablespoons of granulated sugar


20 - 60 minutes


x 4

Amarena Millefeuille


Cut the puff pastry dough into circles with a 10 cm diameter. Place them on a cookie sheet lined with parchment paper. Prick each circle with a fork and bake them in a 200°C/400°F oven for about 5-7 minutes. While the puff pastry is baking, prepare the filling. Puree the Amarena Fabbri cherries and mix them in a bowl with mascarpone, sugar and the amarena syrup until smooth and uniform. Remove the puff pastry from the oven and let it cool. Assemble the dessert by placing one disk on a plate, spread a layer of the amarena filling, place another disk on top and another layer of the amarena cream, finish with a third disk and a third layer of the amarena cream. Decorate with whole Amarena Fabbri cherries, puff pastry details, and whipped cream swirls using a pastry bag. You’ll get the best result by chilling it in the refrigerator for a couple of minutes before serving!