Strawberry sporcamuss: the simple but delicious dessert!

INGREDIENTS
160ml (⅔ cups) of full-fat cream
90g (½ cup) of mascarpone
40g (⅓ cup) of powdered sugar
30ml (2 tbsp) of coffee
1 roll puff pastry
Egg wash
Powdered sugar
Fresh strawberries, sliced

METHOD
1. Preheat the oven to 190°C/375°F.
2. Cut the sheet of puff pastry into 5x5 cm squares. Transfer onto a parchment-covered baking sheet, brush with egg wash, and sprinkle powdered sugar on top.
3. Bake for 20 minutes, let cool down, slice in half lengthwise.
4. Whip full-fat cream with powdered sugar, coffee and mascarpone.
5. Pipe cream filling on top of the pastry and add a few strawberry slices, cover with another piece of pastry.
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