This impressive sweet is deceptively easy, but take care not to whip the cream too much. It will firm more as you whisk in the mascarpone.
1½ sheets frozen puff pastry, cut into 3 equal-sized pieces
2 tbsp icing sugar, plus extra to serve
2 punnets strawberries, halved
300ml thickened cream
¾ cup icing sugar
1 tsp vanilla bean paste
1. Heat your oven to 200C fan-forced (220C conventional). Cut the full sheet of pastry in half and place the 3 puff pastry sheets on a baking tray lined with baking paper, then dust with the icing sugar. Place another sheet of baking paper on top and then another baking tray to sandwich the pastry. Bake for 20-25 minutes until the pastry is dark brown and caramelised. Allow to cool completely. You can trim the edges of the pastry with a bread knife if you want very sharp edges.
2. For the mascarpone cream, whip the cream, icing sugar and vanilla together to soft peaks, then whisk through the mascarpone. Don't over whip. Transfer to a piping bag. Pipe a third of the cream over one piece of the pastry, then top with a third of the strawberries. Repeat for the two remaining layers.
Adam's tip: If you don't have a piping bag, place the cream into a press-seal bag and snip off a corner with scissors. Or for a simple, rustic look just dollop spoonfuls of cream onto the pastry.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.