Preheat oven to 425F (220C)
Lay frozen berries on a tray covered with paper towels and set aside to thaw slightly
1 ⅓ cups Frozen Mixed Berries
Line another tray with baking paper. Cut 8 rounds from 2 sheets of Puff Pastry using a 10cm fluted biscuit cutter
2 sheets Frozen Puff Pastry
Place rounds on prepared tray and prick all over with a fork. Pop another layer of baking paper on top, followed by another baking tray (to keep the pastry flat)
Pop in the oven and bake for 6 minutes when the pastry should be golden. Remove from oven and set aside to cool
Meanwhile, whip the cream with the maple syrup and vanilla essence. Once thickened, gently fold in the mascarpone
½ cup thickened cream, 1 tablespoon Maple syrup, ½ teaspoon pure vanilla extract, ½ cup mascarpone
To serve, place a pastry round on a plate, place a dollop of the cream mixture on top followed by some berries and a second pastry round. Sprinkle some coconut and pistachios on top and serve
1 tablespoon unsalted pistachios, 1 tablespoon desiccated coconut