(*) fresh mango, fresh grapes or frozen fruit such as raspberries, strawberries Cut puff pastry lengthwise into 3 strips wide on the spot, then diagonally into rectangles a good 5 cm wide. Place on a baking sheet lined with parchment paper. Preheat the oven. Regularly prick the puff pastry pieces completely so that the steam can escape during baking and the pastry does not rise. Bake in the lower half for about 8-9 min until golden brown. Cool.
For the filling, mix ricotta and honey thoroughly. To finish, pile up 8 slices: Fruit, cream, pastry base, fruit, cream, pastry base, top. Sprinkle the surface thickly with powdered sugar. Garnish with fruit if desired.
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