Puff pastry cups with raspberries and mascarpone

Preparation

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  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.
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  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.
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  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.
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  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.
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  Put some mascarpone cream in each puff pastry cup, and top it with fresh raspberries. Sprinkle with icing sugar.
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  There you are, your puff pastry cups are ready!