Napoleon Pyramid

To prepare the pastry: Preheat the oven to 375 F. Line two baking sheets with parchment paper. Spread the pastry sheets on a work surface and cut six 5-inch circles, eight 4-inch circles, and ten 3-inch circles. Dust the circles with confectioner’s sugar on both sides. Place the circles on the lined baking sheets and cover both pans with another sheet of parchment. Place another baking sheet on each to hold the circles flat as they bake. Bake for 20 minutes, until crisp and glazed. Remove and let cool.

To make the mousse: In a large bowl, combine the cocoa powder, chocolate syrup, and rum. Fold in one fourth of the whipped cream to lighten the mixture, then fold in the remaining whipped cream in three additions, preserving the volume as you fold. Put the mousse in a pastry bag fitted with a large fluted tip and chill in the refrigerator for at least 30 minutes.

To assemble and serve: Spoon chocolate sauce in an irregular pool on one side of each serving plate. Spoon caramel sauce on the opposite side of the plate, letting it run up to the chocolate sauce. Working one plate at a time, place a 5-inch pastry circle in the center. Pipe mousse rosettes around the perimeter of the circle, then fill the center with whole raspberries. Press a raspberry into the top of each rosette. Top with a 4-inch circle and repeat. Top with a 3-inch circle and repeat again, putting only 1 raspberry in the center. Proceed in the same manner to make the other three pyramids. Tear individual leaves from the mint sprig and dot in the sauce on each plate. Dust all the pyramids lightly with confectioner’s sugar and bring to the table.