INGREDIENTS

160 ml (⅔ cup) of panna intera
90 g (½ cup) of mascarpone
40 g (⅓ cup) of zucchero a velo
30 ml (2 cups) of coffee
1 round of pasta sfoglia
Wash the uova
Zucchero a velo
Fragole fresche, affettate

1. Preheat the oven to 190°C/375°F.
2. Cut the puff pastry into 5x5cm squares. Transfer to a baking tray lined with parchment, brush with beaten egg and sprinkle with icing sugar.
3. Bake for 20 minutes, leave to cool, cut in half lengthways.
4. Whip the cream with the icing sugar, coffee and mascarpone.
5. Pour the cream over the pastry and add a few slices of strawberry, then cover with another sheet of pastry.