1
: Preheat oven to 400ºF (200ºC).
2
: On lightly floured surface, roll out half of puff pastry to
a 12” (30 cm) long by 8” (20 cm) wide rectangle. Cut in
half horizontally. Transfer both rectangles to parchment
lined baking sheet. Prick all over with tines of fork.
Refrigerate while you repeat with remaining puff pastry.
3
: Bake rectangles, one sheet at a time, in centre of
preheated oven for 12-15 minutes or until puffed and
golden. Cool completely on racks.
4
: Beat mascarpone cheese until smooth. Gradually beat
in sweetened condensed milk, beating until smooth and
well combined. In thirds, fold in whipped cream.
5
: Place one piece of puff pastry on serving platter. Lightly
crush top to flatten. Liberally drizzle with one quarter
of white chocolate. Spread with one-quarter of cream
mixture. Top with one third of strawberries. Repeat
layers twice. Top with last sheet of puff pastry. Drizzle
decoratively with remaining white chocolate. Refrigerate
for at least 2 hours or for up to 8 hours including
remaining cream mixture. To serve, slice and plate;
dollop from remaining cream mixture onto side of plate
and top with fresh strawberries.