Basket of Strawberries

Remove 1/4 of each strawberry at the tip. Paint eyes and faces with melted white and dark chocolate.

Cut 1/4 of the first puff pastry lengthwise. Cut the larger portion in half and cut an inch wide rectangle in the smaller portion. Prick the large squares and the small rectangle with a fork. Roll the small rectangle into a tube and stick it in the middle of one of the squares. Place on the baking tray lined with parchment paper, brush with egg yolk and bake for 15 minutes at 375 °F. Cut the second pastry in 4 widthwise, prick each strip with a fork, and brush with egg yolk. Bake for 15 minutes at 375 °F.

Juice the removed strawberry bits and mix 1 tbsp with the mascarpone. Whip this mixture into a with the heavy cream. Line the large square of baked pastry without the tube with half of the whipped cream. Dip the Ladyfingers in the remaining strawberry juice, lay them on top of the whipped cream, and cover with the remaining whipped cream. Frame this square with the strips of baked pastry to make a basket, place the strawberries inside, and close it with the second square.