Puff Pastry Summer Fruit Shortcakes

These easy and impressive dessert stacks utilize the same almond-flavored marscarpone cream and macerated stone fruit that we use in this simple Puff Pastry Summer Fruit Slab Pie. However, rather than spreading the mixtures over a slab of baked puff pastry, you’ll be sandwiching them between cut, baked squares that stand in as an airy alternative to a traditional shortcake biscuits. You’ll want to wait until right before serving time to assemble your dessert. All of those glorious summer fruit juices are going to start seeping into your puff pastry and will lead to sogginess if prepared too far in advance.

Serves 9 (serving size: 1 shortcake with fruit and cream filling)

Ingredients

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 large egg
1 1/2 cups plus 1 Tbsp. heavy cream, divided
1/2 cup granulated sugar, divided
1 1/2 cups sliced strawberries (from 1 pt. berries)
1 1/2 cups sliced ripe peaches (from 2 peaches)
1 1/2 cups sliced ripe red plums (from 2 plums)
1 teaspoon lemon zest, plus 1 Tbsp. fresh juice, divided (from 1 lemon)
8 ounces marzipan (almond paste), broken into 1/2-in. pieces
4 ounces mascarpone cheese, slightly softened
1 teaspoon vanilla extract
Powdered sugar


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