METHOD

1. Preheat oven to 180°C (350°F).
2. Cut the pastry into 12 x 6 x 12cm rectangles and place onto a large baking tray lined with non-stick baking paper+. Sprinkle with sugar. Top with another sheet of non-stick baking paper and a baking tray.
3. Place in the oven and bake for 20–25 minutes or until the pastry is golden and crisp. Remove the top tray and baking paper and allow to cool.
4. To make the vanilla mascarpone cream, place the mascarpone, cream, icing sugar and vanilla into a bowl and whisk until soft peaks form. Set aside and refrigerate until required.
5. To make the choc espresso sauce, place the extra cream and espresso in a small saucepan over medium–low heat. Heat for 4 minutes or until hot but not boiling.
6. Place the chocolate in a heatproof bowl and pour over the hot espresso cream. Gently mix until melted and smooth. Refrigerate until cooled.
7. To assemble, place a flaky pastries, onto each serving plate. Top with spoonfuls of the vanilla mascarpone cream, a drizzle of choc espresso sauce and a flaky pastry. Repeat with remaining vanilla mascarpone cream and choc espresso sauce. Dust the remaining flaky pastries with cocoa and place on top to finish. Serves 4

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Con Poulos