Hull the strawberries and cut in half. Zest the orange. Remove the seeds from the vanilla pod.
In a saucepan, heat the white wine and bacardi with the sugar and bring to the boil.Reduce the heat and add the orange zest, mint leaves vanilla, star anise and cinnamon stick. Leave to infuse for a few minutes and then pour onto the halved strawberries. Leave the strawberries in the pan for 15 minutes and then add the raspberries. When liquid is cool drain off the liquid and reduce to a syrup.
Scrape the seeds from the vanilla pod and place in a bowl with the double cream. Whisk until thick and then add the icing sugar. Put the cream into a piping bag and keep chilled until ready to assemble the dessert.
Preheat the oven to 200'C. Cut the puff pastry into rectangles (5cm x 2cm). Allow 3 per person. Bake the puff pastry rectangles for 15 minutes with another baking tray on top to keep them flat. When golden brown dust with icing sugar and return to the oven for 3 minutes.
Cover the bottom layer of pastry with strawberries and raspberries and then place another layer of pastry on top. Pipe on the crème chantilly and then add another layer of the strawberries and raspberries. Place the final layer of puffed pastry on top. Dust with icing sugar and serve with a drizzle of the reduced mojito sauce. Dress the plate with any remaining fruit.
«If the strawberries are very ripe they will not need poaching for very long. Wait until the poaching liquid is almost cool before adding them.»