Hull and halve the strawberries.
Place strawberries in a glass bowl and splash generously with vodka, then sprinkle with castor sugar and chopped mint. Gently mix and leave to marinade in the fridge for at least two hours.
 
Unfold the puff pastry onto a flat surface and cut into a rectangle of 30 cm by 15 cm (do not roll out!)

Score a 1 cm edge the whole way around the rectangle.

Brush with whisked egg and sprinkle generously with castor sugar.

Bake at 180 °C for about 15 minutes until golden brown.

In the meantime, loosen the mascarpone with 1 tbsp of castor sugar and 1 tsp of vanilla extract.

Once the pastry has cooled, spread the mascarpone mixture on the inside edge of the scoring. Pile the drunken strawberries over this and drizzle with the balsamic glaze.

Serve garnished with fresh mint leaves.

 * Balsamic glaze is balsamic vinegar that has simmered until thick and syrupy.

I added Caramel Treat for extra sweetness as topping on the mascarpone – delicious!