• 1x 320g sheet of puff pastry
• 1 egg, beaten
• 250g strawberries, halved and quartered
• 1 tbsp caster sugar
• 1 tsp vanilla extract
• 2 tsp water
• For the mascarpone filling- 300g mascarpone (room temperature) 30g icing sugar, sieved, ½ lemon, zested and juiced and 1 tsp vanilla extract
• Lemon zest
• Fresh mint leaves

1. Preheat the oven to 200 ̊C/180 ̊C fan/ gas mark 6.
2. Unroll the puff pastry and use a sharp knife to score a 2cm border around the edges, taking care not to cut all the way through. Use a fork to prick all over inside the border. Lift the pastry and its paper underneath onto the lined tray.
3. Brush the pastry edge with the beaten egg. Bake for 20 minutes until golden and well risen. Allow to cool.
4. In a pot, combine all of the ingredients for the strawberry topping. Cook gently over a medium-low heat for 4-5 minutes until the strawberries are soft and syrupy. Stir gently to avoid breaking up the strawberries too much. Allow to cool.
5. For the mascarpone filling, place all of the ingredients in a large bowl. Using an electric mixer, beat the filling together until smooth.
6. Add the filling to the cooled pastry and use a spatula to smooth the top. Spoon over the strawberries and decorate with lemon zest and fresh mint.