Raspberry millefeuille with raspberry sauce

I saw this recipe on saturday kitchen, it looks absolutely amazing!!!!!

Ingredients
For the millefeuille
500g/1lb 2oz ready-made all-butter puff pastry
4 tbsp icing sugar, plus extra for dusting
300ml/10½fl oz double cream
½ vanilla pod, seeds scraped out
2 tbsp caster sugar
500g/1lb 2oz raspberries
For the raspberry sauce
400g/14oz raspberries
1 tsp lemon juice
1-2 tbsp icing sugar, to taste

Method
1. Preheat the oven to 200C/390F/Gas 6.
2.
For the millefeuille, roll the pastry out to 8mm/1/3in thick and cut
into two 28cm x 10cm/11in x 4in rectangles. Place the pastry rectangles
onto a baking tray and dust with the icing sugar.
3. Bake the
pastry in the oven for 15 minutes, or until golden-brown and well
risen. Remove from the oven and set aside to cool.
4. Whisk the
double cream in a large bowl until soft peaks form when the whisk is
removed. Add the vanilla seeds and caster sugar and whisk until stiff
peaks form when the whisk is removed. Set aside.
5. For the
raspberry sauce, place the raspberries and lemon juice into a food
processor and blend to a smooth purée. Taste the mixture and add icing
sugar, to taste. Pass the mixture through a fine sieve into a bowl.
6.
To serve, split both pieces of pastry in half widthways to make four
pieces of pastry. Place one piece in the centre of a serving plate and
spoon over a third of the whipped cream, smoothing out the top. Arrange
a quarter of the fresh raspberries on top of the cream, then top with
another sheet of pastry. Repeat the layering process by topping the
second sheet of pastry with half of the remaining cream and some more
raspberries. For the final layer, top the last piece of pastry with the
remaining raspberries and dust with icing sugar. Carefully slice into
6-8 portions and serve each slice of millefeuille in a pool of the
raspberry sauce.