Puff pastry and raspberry stack

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For the pastry

For the raspberry sauce

  • 200g/7oz raspberries
  • 2-3 tbsp icing sugar
  • splash water

For the filling

  • 175g/6oz mascarpone
  • icing sugar, to taste (optional)
  • 150g/5oz strawberries, hulled and halved
  • 200g/7oz raspberries
  • sprig fresh mint, to garnish