3 sheets frozen butter puff pastry, thawed
3/4 cup store bought lemon curd
125g punnet raspberries
125g punnet blueberries
Shredded lemon zest, to serve
11/2 cups thickened cream
1/4 cup icing sugar, plus extra, to dust
250g block cream cheese, softened
1 tsp vanilla extract
Preheat oven to 200°C fan-forced (220°C conventional). Line 3 oven trays with baking paper.
Place 1 pastry sheet on each prepared tray and a sheet of baking paper on top. Cover with another tray and bake for 20-25 minutes, or until golden brown (baking this way gives lovely flat layers perfect for stacking). If you don’t have enough baking trays, you can do this in batches.
Meanwhile to make filling, in a stand mixer bowl, beat cream and icing sugar until soft peaks form. In another bowl, beat cream cheese and vanilla until smooth, then gradually fold in cream mixture. Transfer to piping bag or large ziplock bag. Chill until needed.
Use serrated knife to cut cooled pastry sheets into 9 equal squares each.
To assemble, arrange 9 pastry squares on a board. Pipe a thin line of curd around edges, then pipe 5 dollops of cheesecake filling onto squares in an X shape, then fill gaps with a raspberry. Top with a second layer of pastry and repeat, using blueberries instead of raspberries. Finish with a layer of pastry.
Serve dusted with icing sugar, topped with remaining cheesecake filling, remaining raspberries and zest.