Chocolate Raspberry Napoleons with Raspberry Mascarpone Cream

Chocolate Layers:
8 ounces bittersweet or semisweet chocolate, chopped

Raspberry Mascarpone Cream:
1 (8-ounce) container mascarpone cheese or 1 (8-ounce) pkg. cream cheese, room temperature
1/4 cup sugar
2 tablespoons Framboise or other raspberry liqueur
1 cup chilled heavy whipping cream

Red Raspberry Puree:
2 cups whole frozen raspberries, about 8 ounces, thawed
2 tablespoons Framboise or other raspberry liqueur, or to taste
3 tablespoons sugar
1 tablespoon cornstarch

For Chocolate Layers:
Cover the bottom of a cookie sheet or jellyroll pan with foil, tucking ends under, making sure foil is tight. Mark 15x9-inch rectangle on foil.

In top of double boiler set over barely simmering water, melt chocolate (do not allow bottom of pan to touch water) stirring until smooth, 5 to 7 minutes.

Pour the melted chocolate onto foil and spread quickly and evenly to the same thickness to cover rectangle; a pastry chef's knife works best. Chill in refrigerator until set but not hard, about 7 minutes.

With a sharp knife, cut chocolate rectangle lengthwise into 3 equal strips, each about 3 inches wide. Cut each strip into 6 equal pieces, each about 2-1/2 inches wide. Chill one hour. (Can be made up to a week ahead, covered and refrigerated.)

For Raspberry Mascarpone Cream:
Put mascarpone cheese, or cream cheese, sugar and liqueur in a medium bowl and beat with an electric mixer until thoroughly mixed.

Add half the heavy cream and beat until soft peaks form. Add the rest of the cream and beat until thick and stiff. Cover and chill for at least 1 hour.

For Raspberry Puree:
Place thawed raspberries in food processor or blender and blend. Strain the puree through a fine sieve to remove seeds. Put the puree and liqueur into small saucepan.

Mix the sugar and cornstarch together and add to the pan.

Heat, stirring until thickened and glossy. Refrigerate until ready to use. (If the refrigerated puree is too thick to create decorative hearts, microwave for 30 to 40 seconds).

To Assemble:
Place one chocolate square on each dessert plate. Spread with three tablespoons of the cream. Use a toothpick to dot edges of the cream with the raspberry puree. Draw the toothpick through the center of each dot to slightly below center, to create a heart shape. Repeat. Top with a third chocolate piece, a dollop of cream and the raspberry puree. If desired, garnish with fresh berries and shaved chocolate.

Note: Mascarpone cheese is available at Italian markets and many supermarkets.

Servings: 6
Source: Calvin Y. Konno/alt.cooking/2000