2 sheets frozen puff pastry thawed
1/2 cup (70g) icing sugar sifted
1/2 cup (110g) caster sugar
1/4 cup (40g) blanched almonds, toasted
1 cup mascarpone
2x125g punnets raspberries
1 small mango sliced

1. Prehrat oven to 200c, Line two trays with baking paper and lightly gease another baking tray.

2. Cut pastry into 24 rectangles each measuring 12cm x 4cm. Divide between two lined baking trays and dust with half the icing sugar. Lay baking paper sheets over the pastry and lay heavy baking trays on top to weigh down. Bake for 25 minutes or until pastry is golden. Then cool.

2. Meanwhile, place caster in saucepan with 2 tablespoons of water and cook over a low heat, swirling the pan ocasionaly until the sugar has disolved. Increase heat to medium-high and cook for a further 3-4 minutes, swirling the pan occasionaly until a golden caramel. Remove from the heat and add th ealmonds, then pour onto the greased baking tray. Allow to cool.

3. When the praline has set, break into shards, place in a foor processor and whiz until coarsly ground. Reserve 1 tablespoon praline, then combine the remaining praline with the mascarpone. Set aside.

4. Dust half th ecooked pastry rectangles with the remaining icing sugar. Carefully heat a metal skewer over an open flame until very hot then press skewer onto sugar dusted pastry in a criss cross pattern - you will need to reheat skewer each time

5. To assemble, top the undusted pastry rectangles with the mascarpone mixture, a few raspberries and a slice of mango, then carefully top with the sugardusted rectangles. Garnish with remaining praline and raspberries.