Published On: Wed, Jul 3rd, 2019

Roasted cherry and vanilla mousse millefeuille

Pure decadence awaits with this cherry and vanilla mousse millefeuille recipe…

This adaptation of a French classic dessert, cherry and vanilla mousse millefeuille, literally meaning a thousand sheets, is a show-stopping way to showcase seasonal cherries. The crisp layers of puff pastry combined with a light airy mousse contrasts well with the sweet tang of the cherries, and the best bit? The pastry and cherries can be prepared in advance leaving you just the mousse to whip and plate up. Easy peasy… sort of!

Take a look at the recipe below from Love Fresh Cherries!

Cherry and vanilla mousse millefeuille

Cherry and vanilla mousse millefeuille

Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 people


  • 320 g ready-rolled all butter puff pastry
  • 1 egg beaten
  • 2 tbsp golden caster sugar
  • 300 g cherries halved and de-stoned
  • 2 tbsp caster sugar
  • 110 g soft curd cheese
  • 110 ml whipping cream
  • seeds from half a vanilla pod
  • 1 tbsp icing sugar


  1. Preheat the oven to 180°c (fan assisted). Line a baking tray with baking paper.

  2. Cut the pre rolled puff pastry into 12 10x4cm rectangles and place on the baking tray.

  3. Use a pastry brush to brush the top of the pastry with the beaten egg. Sprinkle lightly with the sugar. Place another piece of baking paper on top covering the pastry rectangles, and a wire rack or lightweight baking tray on top (this is stop the pastry rising too much). Bake for 25 minutes, or until golden and crisp.

  4. In the meantime, toss the cherries in the sugar and place in a baking dish. Cover with aluminium foil loosely and roast for 10-15 minutes, or until soft but holding their shape.

  5. Remove the cherries and pastry from the oven and set aside to cool.

  6. Split the pod in half along the length. Use the back of the knife to scrape out the grains. Add this to the cream in a large bowl. Whip up the cream to soft peaks with the sugar. Beat the soft curd to remove any lumps. Fold the whipped cream in the curd. Place in a piping bag fitted with a star shaped nozzle.

  7. To assemble, place a small blob of mousse on the plate to stick the first pastry rectangle down. Line the cherries up along one side of the rectangle and pipe small dollops of cream along the other side. Repeat the process with the next rectangle. Dust with a little icing sugar. Repeat the whole process another three times to make 4 in total.

Recipe Notes

Top tips!

  • Place a metal bowl in the freezer for 10 minutes before whipping the cream in it. It will make whipping the cream easier.
  • The pastry rectangles keep in an airtight container for several days.
  • The roasted cherries can be kept in the fridge for up to 3 days.

For more delicious and elegant recipes, take a look here!

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