Ingredients (serves 6 to 8 )
1 x 320g sheet of rolled puff pastry, thawed if frozen
Flour, for dusting
1 egg, beaten
300g of strawberries, hulled and sliced
20g of flaked almonds
For the filling
50g icing sugar, plus extra for dusting
Zest of 1 orange
For the jam
5 tablespoons of strawberry jam
2 tablespoons of orange juice
Roll out the pastry on a lightly floured surface, then slice into three long strips.
Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes.
Preheat the oven to 200°C/180°C fan/gas mark 6. Brush the pastry with the beaten egg and bake for 15 to 20 minutes until the pastry is puffed and crisp. Set aside to cool at room temperature.
Beat the mascarpone and cream in a mixing bowl until smooth. Beat in the icing sugar and orange zest until combined.
Stir the jam and orange juice in a small bowl until combined.
Place one pastry sheet on a serving platter and spread over one-third of the jam mixture. Top with 1/3 of the cream, then arrange 1/3 of the strawberries over the top.
Repeat these layers twice more. Finish with a sprinkling of flaked almonds and a dusting of icing sugar.