1 package fresh raspberries
Mascarpone mousse :
5 oz mascarpone
1 egg white beaten until stiff
1,5 oz fine sugar
1tsp vanilla extract
Soften mascarpone. Beat egg yolk with sugar and vanilla extract until pale yellow. Add the mascarpone and mix . Add gently the egg white.
10 oz puff pastry rolled into 1/8 inch thick and cutted with a 2,5 inch biscuit cutter. Drizzle with icing sugar and bake in preheated oven 350° for nearly 10 minutes or until lightly golden brown.
Put a small amount of mascarpone mousse on top of round puff pastry. Add 3 raspberries. Cover with puff pastry . Repeat layers and finish with a drizzle of icing sugar, decorate with a raspberry and a mint leaf