Waffle Napoleons With Raspberry Cream Recipe

In a food processor, combine the raspberries and the sugar, and pulse until the berries have broken down and the mixture is liquefied. Pass the mixture through a fine-mesh sieve set over a bowl, pressing with a spatula. Taste and add more sugar, if needed. Transfer 2/3 cup of the puree to a small bowl; reserve the remaining puree for garnish.

Whip the cream until stiff peaks form. Gently fold in the yogurt and the 2/3 cup puree. Refrigerate for at least 30 minutes.

For each napoleon, place 1 heart-shaped waffle on a plate. Place about 2 Tbs. raspberry cream onto the waffle. Repeat the layering, then top the second layer with another waffle. Garnish the napoleons with confectioners' sugar, the reserved raspberry puree, raspberries and blueberries.

Based on a recipe by Williams-Sonoma Kitchen