Ingredients

• 400 block puff pastry, defrosted
• ¾ cup prepared custard
• ¾ cup mascarpone, creme fraiche or whipped cream
• grated rind one orange
• 1½ cups icing sugar, sifted
• 2 tblsp butter, melted
• hot water or warm orange juice
• vanilla essence
• 1 tblsp cocoa, sifted (optional)

Method

1. Cut the pastry in half and roll each piece out to al ong 30 x 15cm strip and place on a greased baking tray. Prick all over with a fork.
2. Bake at 200ºC for about 15 minutes until well-risen and golden and well cooked. Cool and trim.
3. Mix together the custard, cream and rind. Spread over one piece of pastry.
4. Spread the icing on the second pastry strip and decorate as wished. Place on top of the custard-covered slice. Serve within the hour.

Icing

1. Stir the icing sugar and melted butter with sufficient hot water or warmed juice to make a thick log. Use ¾ to cover the second pastry sheet. Mix the cocoa with the remaining iocing, add ½-1 teaspoon more hot water, if required, and used to decorate.