Preheat the oven to 200C / 392F / gas mark 6.

Roll out the puff pastry sheet on to a baking tray lined with baking paper.

Cut into 12 equal rectangles.

Top with a sheet of baking paper then place a second baking sheet over the top of the pastry.

Bake for 15-20 minutes or until golden brown and crisp.

Remove from the oven and place on a cooling rack.

Add the vegan cream to a bowl along with the icing sugar and vanilla paste.

Whisk until it forms stiff peaks.

Put the whipped cream in a piping bag and pipe onto 8 of the 12 puff pastry rectangles in a zig zag pattern.

In the gaps between the piped whipped cream place a raspberry.

In a small bowl, mix together the icing sugar and water until smooth and spreadable.

Put just 2 tablespoon of the icing in another bowl and colour this pink.

Using an offset spatula, spread the white icing over the remaining 4 puff pastry sheets.

Add the pink icing to another piping bag.

Pipe 3 thin lines of pink icing on top of the icing and then, using a skewer, create a feathered pattern by dragging the skewer back and forth.

Stack 2 of the puff pastry sheets topped with raspberries and cream and one of the puff pastry sheets that has been decorated and serve.