Defrost the puff pastry circles
Cut out small circles on half of them and lay them on top of each other
Egg wash and bake for 15 minutes at 180°C or until golden brown
Allow the pastries to cool
Whip the double cream until soft peaks form
Gently fold in mascarpone cream and condensed milk
Tap the centre of the puff pastry and pipe the filling neatly
Top with fresh blueberries, lemon zest and icing sugar
Serve and enjoy
