• Crush the white chocolate and put it in a bowl.
• In a saucepan on medium heat, put the cream until it boils. Remove the saucepan from the stove and let the cream cool slightly. Add the chocolate and leave the mixture for 2-3 minutes.
• Add vanilla paste and mascarpone cheese. Whisk the mixture with the blender until the ingredients are homogeneous. Cover the saucepan and put it in the fridge over a night for at least 12 hours.
• Preheat the oven to 200°C.
• Spread the puff pastry dough on the worktop counter. Using a knife, cut the puff pastry into 10 rectangles and place them on a baking tray wrapped with parchment paper. Sprinkle powdered sugar over the dough and put parchment paper on the surface. Place a second baking tray on top of the paper so that the dough pieces do not puff up while being baked.
• Reduce the oven temperature to 180°C. Put the tray in the oven for 18-20 minutes, until the dough becomes golden.
• Remove the tray from the oven and place the dough pieces on the cooling rack until they cool down.
• Take the cream out of the refrigerator and empty the contents of the saucepan into the electric mixer. Whisk the cream until it thickens. Add the Vimto Cordial and stir gently until the color is homogeneous. Put the cream in a pastry bag.
• Put the pieces of dough on a serving plate. Add a layer of cream, followed by a piece of dough and a second layer of cream. Decorate with red currants. Repeat the process until the quantity is used up and serve the dessert on your dining table.