Method

• Heat the oven to 200C
• Roll pastry into a 20cm x 28cm rectangle, then cut into 8 even rectangles
• Transfer to a lined baking tray, put into the fridge for at least 15 minutes
• Brush with eggwash and bake until golden and puffed (15-17 minutes), then cool
• Slice the strawberries into 3-4 mm thick slices and place into bowl along with 2 tablespoons icing sugar and orange juice
• Let the strawberries macerate for at least 30 minutes – 1 hour this will allow the natural juices to seep
• Put the mascarpone into a suitable sized bowl and mix with the orange zest and 1-2 tablespoons of icing sugar
• Gently fold through the whipped cream and if not using immediately store covered in the fridge
• Split each pastry rectangle into 3 layers
• Pipe or spoon the mascarpone cream onto base and middle layers, top with the juicy strawberries, then stack on one another, sandwich with tops, dust with icing sugar and serve