Strawberry and Vanilla Slices

1 pkt. puff pastry
400g strawberries cut in half
2 tbs. strawberry jam
2 pots mascarpone
¼ pint whipped cream
1 tbs. elderflower cordial
1 tsp. vanilla essence
100g toasted, flaked almonds

Oven 180C
Leave the pastry at room temperature for about half-an-hour. Then place on a baking tray. Make holes in the pastry and cook for 20 minutes. Turn, and then cook for a further ¼ of an hour until the pastry is crisp and golden.

Mix the cream, mascarpone, cordial and vanilla together.

Place some of the pastry on a plate and spread with jam and then some of the strawberries and cream. Repeat the process. Cover the sides with cream and then sprinkle with almonds.

Decorate with cream and fresh mint.