Preheat oven to 220° C.

Lay frozen berries on a tray covered with a paper towel and set aside to thaw.

Line another baking tray with baking paper.

Cut eight rounds from partially thawed pastry, using a 1Ocm fluted biscuit cutter.

Place rounds on prepared tray and prick all over with a fork.

Cover with a second sheet of baking paper and a second tray.

This will keep the pastry flat as it cooks.

Bake for 6-8 minutes or until the pastry is golden.

Cool.

Whip cream, icing sugar and vanilla until thick.

Gently fold into mascarpone.

Place a pastry round onto a serving plate and top with a dollop of cream.

Place thawed berries and then a second pastry round on top.

Dust with extra icing sugar, to finish.