Method:

  • Preheat oven to 200c.
  • Line two trays with baking paper and lightly grease another baking tray.
  • 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.
  • Meanwhile, place caster sugar in saucepan with 2 tablespoons of water and cook over a low heat, swirling the pan ocasionaly until the sugar has dissolved.
  • Increase heat to medium-high and cook for a further 3-4 minutes, swirling the pan occasionally until a golden caramel.
  • Remove from the heat and add the almonds, then pour onto the greased baking tray.
  • Allow to cool.
  • 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.
  • Dust half the cooked 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
  • 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.