Puff pastry cups with raspberries and mascarpone

Ingredients

• 2 puff pastry sheets
• 5 oz mascarpone
• 7 oz raspberries
• 1 vanilla bean
• 1/3 cup icing sugar
• 1/3 cup whipping cream
• 1 egg

Materials

• 2 cookie cutters (one bigger than the other)
• Whisk

Preparation

• Unroll the pastry sheets. Cut 4 circles with the big cookie cutter, and make 3 little circles with the other one in the big circles.
• Take the full circle, and apply some beaten egg on its edge. Sting it with a fork. Then, place a circle (only the edge) on top of it. Apply some beaten agg, then cover with another circle. Do the same for the third one.
  
• Repeat to make 8 cups. Brush with the egg, and sprinkle with icing sugar. Put in the oven for 20 minutes at 350°F (180°C). Leave to cool down.
• In a bowl, put the mascarpone, the cold whipping cream, the seeds of the vanilla bean and the icing sugar. Whisk until it stiff and form peaks.
  
• Put some mascarpone cream in each puff pastry cup, and top it with fresh raspberries. Sprinkle with icing sugar.
• There you are, your puff pastry cups are ready!