Ingredients

• 300g/10½oz ready-rolled puff pastry
• icing sugar
• for dusting
• 200g/7oz raspberries
• 2-3 tbsp icing sugar
• splash water
• 175g/6oz mascarpone
• icing sugar
• to taste (optional)
• 150g/5oz strawberries
• hulled and halved
• 200g/7oz raspberries
• sprig fresh mint
• to garnish

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the pastry
• place the pastry onto a board and cut out four 10cm/4in discs. Place onto a non-stick baking sheet and leave to rest in the fridge for a few minutes.
• Dust the pastry heavily with icing sugar
• then transfer to the oven and bake for 5-6 minutes
• until golden-brown and crisp. Remove from the oven and allow to cool. Carefully cut each pastry disc into three across the middle to make a total of 12 thin discs.
• For the raspberry sauce
• place the raspberries
• icing sugar and water into a blender and blend until smooth. Pass the mixture through a sieve to remove the pips.
• For the filling
• mix the mascarpone with icing sugar
• to taste (optional)
• in a bowl. Place a pastry disc onto four serving plates and top each with a spoonful of the mascarpone mixture. Top with a few strawberries and place some raspberries around the edge of the mascarpone. Repeat the process with a second layer of pastry
• mascarpone and fruit. Finish with the remaining pastry disc and top with a strawberry.
• To serve
• pour a little of the raspberry sauce around the puff pastry stack on each serving plate and garnish with mint.