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Fruit-Topped Napoleons


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Fruit-Topped Napoleons





¼ teaspoon coarse salt

2 cups heavy whipping cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla extract
4 cups assorted berries
36 thin buttery cookies*



• In a medium bowl, combine whipping cream, confectioners’ sugar,
vanilla, and salt. Beat at medium-high speed with an electric mixer
until soft peaks form.
• Place a cookie on a serving tray or plate. Spoon a heaping tablespoon
of whipped cream on top of cookie. Layer another cookie,
whipped cream, cookie, and whipped cream. Top with ⅓ cup
assorted berries.
• Repeat steps with remaining cookies, cream, and berries. Serve
immediately.


*For testing purposes, we used Pepperidge Farm Bordeaux.

 



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