Simple but sexy dessert, bringing together strawberries, mascarpone and sticky, sweet and sour balsamic into a complex yet fun flavour profile.
1 x sheet of ready rolled all-butter puff pastry (roughly 300g)
200g Greek style yoghurt
4 tsp icing sugar, sifted, plus extra to serve
300g strawberries, hulled and thickly sliced
Heat the oven to 200C. Cut the pastry sheet into 4 rectangles and place them on a baking sheet lined with baking parchment. Prick them all over with a fork and bake for 12-15 minutes until crisp and golden. Transfer to a wire rack and leave to cool.
Meanwhile use a handheld balloon whisk to beat together the yoghurt and mascarpone until smooth then beat into the icing sugar. Spread thickly over the cooled pastry, not quite to the edges, then top with the strawberries. Sift over more icing sugar, drizzle with balsamic then serve straight away.