On a nostalgic heart-shaped doily, this raspberry spiral dipped in an enticing pool of Chambord infused chocolate is the ultimate Valentine’s Day indulgence.
Cupid’s Raspberry and Mascarpone Spirals
2 sheets thawed puff pastry
8 oz mascarpone cheese, softened
1 c raspberry jam
1 T Chambord raspberry liqueur
2 t orange zest
Preheat oven to 375 degrees Fahrenheit. In a small bowl stir together the raspberry jam, 1 T Chambord and orange zest and set aside.
On a floured surface, roll out one sheet of puff pastry to a 1/4-inch thick rectangle. Spread an even coat of the mascarpone cheese followed by an even coat of the infused raspberry jam. Tightly roll the pastry dough into a log. Place the log in the refrigerator for at least 30 minutes until firm.
With a serrated knife, cut the roll into 1/2-inch slices and place each on a greased cookie sheet. Repeat with the second sheet of puff pastry and remaining filling. Bake for 20 minutes and serve with the Chocolate and Chambord Fondue. Makes 22-24 pinwheels.
Chocolate and Chambord Fondue
1/2 c heavy cream
8 oz semisweet chocolate, finely chopped
2 T Chambord raspberry liqueur
In a small saucepan over medium-low heat, bring the heavy cream to a simmer. Lower heat and stir in the chocolate. Once the chocolate is incorporated, whisk in the Chambord. Transfer the mixture to a warm bowl and serve with the Cupid’s Raspberry and Mascarpone Spirals.
Treat your loved ones!