Assemble the millefeuille just before serving. Take the piping bag from the fridge, add a dot of cream to the serving plate to act as “glue,” and put a piece of pastry on top. Pipe a layer of cream over the pastry and add a border of raspberries around the outer edges. Pipe another layer of cream inside the raspberry border, then top with another layer of pastry and repeat the cream and raspberry stages. Finish with a top layer of pastry. Serve immediately, dusted with more confectioners’ sugar.