Ingredients

• 1 sheet frozen puff pastry thawed
• 1 tablespoons castor sugar
• 1 cup cream
• 1 cup mascarpone
• 2 tablespoons icing sugar
• 500g mixed green and black grapes
• 250ml sparkling wine
• 3 tablespoons castor sugar

Method

Heat oven to 200 C. Cut the pastry sheet into four squares and place on a baking tray, sprinkle with one tablespoon castor sugar and bake for 10 minutes until puffed and golden. Combine cream, mascarpone and icing sugar in a bowl and beat until smooth. Remove the grapes from the stems and cut in half lengthways, remove seeds. Combine the sparkling wine and 3 tablespoons castor sugar in a saucepan and heat until bubbling, stirring. Add the grapes and cook until they soften and start to burst. Remove the grapes and reduce the sauce to a syrup. Leave to cool to room temperature an return the grapes. Top each pastry base with a dollop of mascarpone cream and spoon over grapes and syrup.

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Method