Step 1 | Cream Cheese Mousse

Using electric mixer, blend cream cheese, 1/4 cup powdered sugar and vanilla in a medium bowl until fluffy; set aside. In a second bowl, whip heavy cream and 1/2 cup powdered sugar until soft peaks form. Fold whipped cream into cream cheese mixture, until smooth. Store in refrigerator until assembly.

Step 2 | Cocoa Whipped Cream

In a medium bowl, add cocoa powder to heavy cream. Stir well to combine; cover and refrigerate for 1 hour. Remove cover and whip until it begins to thicken. Add powdered sugar and whip until soft peaks form. Store in refrigerator until assembly.

Step 3 | Whipped Cream

In a medium bowl, combine heavy cream and powdered sugar. Whip until soft peaks form. Store in refrigerator until assembly.

Step 4 | Cookie Sheets

Place 6 Pirouline cookies side by side between two sheets of plastic wrap. Using a rolling pin, slowly roll cookies out flat. Carefully lift top sheet of plastic wrap and place 6 more Pirouline cookies at a right angle (centered, side by side), on top of flattened cookies. Replace top sheet of plastic wrap and slowly roll cookies into a flat sheet 1/8 inch thick. Transfer flattened Pirouline cookies to a cookie sheet and place in freezer for 10 minutes. Remove from freezer and spread with a thin layer of melted chocolate. Return to freezer for an additional 10 minutes. Store in refrigerator until assembly. Repeat process 2 more times.

Step 5 | Assemble Napoleons

Remove Pirouline cookie sheets from refrigerator and cut each sheet into four 3-1/2 inch squares (24 squares total). Place 1 Pirouline cookie square on a plate, chocolate side down.Spread 1/4 cup of cream cheese mousse on cookie. Place 5 to 6 raspberries on top of mousse. Add second cookie square, chocolate side down, spoon on 1/4 cup cocoa whipped cream. Place 5 to 6 raspberries on top of cocoa whipped cream. Add third cookie square, chocolate side down, top with a small spoonful of whipped cream. Add a raspberry and a Pirouline cookie tip to top off this elegant dessert.