Hull the strawberries and cut in half. Juice the lemon. Mix the strawberries with the icing sugar and a teaspoon of the lemon juice. Leave to macerate for 10 minutes.
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. Transfer to 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.
Bring the water, white wine and sugar to the boil. Reduce by half.
Cut the peaches in half and remove the stone. Cut the flesh into small cubes.
Once the syrup has reduce by half, poach the diced peach in the syrup for 5 minutes.
Cover the bottom layer of pastry with a layer of cream and then a layer of strawberries.
Place another layer of pastry on top.
Repeat with another layer of cream and strawberries.
Place the final layer of puff pastry on top.
Dust with icing sugar and serve with some of the poached peach pieces alongside.
«The strawberries in this recipe can be replaced with a mixture of other Summer fruits. Be careful when macerating other fruits like raspberries as they will become very soft very quickly.»