Napoleon cakes with strawberries and prosecco cream

Ingredients:

For the base:

• 1 sheet of ready-made puff pastry, pre-defrosted
• 1 egg yolk
• 3 tablespoons of sugar

For the filling:

• 1/4 cup chilled Italian sparkling wine "Prosecco"
• 3/4 cup chilled mascarpone cheese
• 1/3 cup chilled heavy cream
• 1100 ml strawberries, stemmed and quartered
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/3 cup almonds, thinly sliced

Preparation:

1. Prepare the puff pastries: Cover a baking sheet with parchment paper. Place the puff pastry on the baking sheet. In a small bowl, whisk the egg yolk and 1 tablespoon of water. Brush the dough with the mixture and sprinkle with sugar. Freeze for 15-20 minutes, until firm.
2. Meanwhile, prepare the strawberry filling: mash 1 cup of strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons of sugar, and vanilla extractMix thoroughly. Set aside.
3. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Place the almonds on a baking sheet and toast for 5-7 minutes until golden brown. Set aside.
   
   Using a sharp knife, cut the dough into four 10 cm squares. Prick the dough all over with a fork. Place in the oven and bake for 20 minutes until lightly golden. Reduce the oven temperature to 160 degrees Celsius (325 degrees Fahrenheit) and continue baking for another 15 minutes, until the dough is completely golden brown and flakes. Remove the puff pastries from the oven and let them cool completely.
4. Prepare the prosecco cream: In a medium bowl, mix together mascarpone, heavy cream, the remaining 2 tablespoons sugar, and Prosecco. Beat the mixture with a mixer on medium speed for about 2 minutes until stiff peaks form. (Don't overbeat, or the cream may become grainy.)
5. Using a thin knife, cut the puff pastry halves horizontally. Place the bottom halves on serving plates. Top with a little Prosecco cream and strawberries with their juice. Top with the top halves of the puff pastry and sprinkle with toasted almonds.