Roll the croissants flat, melt a knob of butter in a pan and add the croissants, 2 at a time. Fry on a medium heat until golden then remove from the pan and allow to cool.

Place the blueberries and raspberries in a medium sized sauce pan with the icing sugar and 2 tsp of water. Heat on a low to medium heat until simmering. One simmering cook the compote for 5 minutes until it has reduced and you have a glossy sauce with the berries slightly broken down. Allow to cool.

Add 250g of mascarpone to a bowl. Beat with a spatular until smooth. Add in the 300ml of double cream, 2 tbsp of sieved icing sugar and a drop of vanilla. Beat until the cream begins to thicken and is silky smooth. Place in a piping bag if you have one, if not you can just spoon the filling in later.

Time to build. Place one croissant on a plate, pipe in a generous amount of the vanilla mascarpone cream then top with the compote. Place a second croissant on top and dust with icing sugar. Build the second dessert with the remaining ingredients and serve!