Puff Pastry Baskets with Mascarpone Cream and Fruit

Preparation Time: 40 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 12

The time you spend making these baskets will be rewarded by the sight of the final product, and the enthusiastic guests will be the cherry on top.

Preheat the oven to 180 degrees Celsius. Grease the muffin tin cavities with melted butter using a brush.
Brush the puff pastry sheets with butter to prevent them from burning during baking. Then, cut each sheet into smaller square pieces (approximately 10 x 10 centimeters in size). You will need about three pieces for each basket. Arrange them in the muffin tin cavities so that they slightly overlap, creating a nice basket shape.
Place the muffin tin with the baskets in the middle of the oven for 5-10 minutes, until the puff pastry turns golden brown and becomes crispy. Once baked, remove the tin from the oven. Let the baskets cool slightly, then remove them from the tin, place them on a wire rack, and let them cool completely.
Prepare the cream. Mix mascarpone with sugar, vanilla extract, and lemon zest. Whip the cream until stiff peaks form, then fold it into the mascarpone mixture. You should get a medium-thick cream that can be piped.
Transfer the mascarpone cream into a piping bag and pipe it into the cooled baskets. Add a few raspberries to each basket.
Arrange the baskets on a serving plate or platter. Dust them with powdered sugar and serve.