Ingredients

Steps

• Preheat the oven to 220°C.
• Cut four 10cm discs from the pastry and rest them on a baking sheet in the fridge.
• Dust pastry with icing sugar and bake for 6 minutes until golden.
• Slice each cooled pastry disc horizontally into three thin layers.
• Blend 200g raspberries with sugar and water, then sieve to remove seeds.
• Sweeten mascarpone with icing sugar to taste in a bowl.
• Layer pastry discs with mascarpone, strawberries, and remaining raspberries to create stacks.
• Drizzle raspberry sauce around the stacks and garnish with fresh mint.