Ingredients
For the filling
2 tsp caster sugar
100g/3½oz mascarpone
100g/3½oz dark chocolate, chopped
1 red chilli, chopped
For the turnovers
1 large sheet ready-rolled puff pastry
1 free-range egg, beaten
2 tbsp caster sugar
1 tbsp icing sugar, for dusting
For the raspberry sauce
75g/2½oz raspberries
2 tbsp caster sugar
squeeze lemon juice
2 tbsp sparkling water

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the filling, place all of the filling ingredients into a bowl and mix well.
3. For the turnovers, cut the puff pastry into four squares and brush with the beaten egg.
4. Place a tablespoon of the filling mixture onto each square, then fold on the diagonal to make a triangle shape. Pinch to seal the edges and brush with a little more beaten egg.
5. Sprinkle the turnovers with caster sugar and place onto a baking sheet. Transfer to the oven and bake for 10-12 minutes, or until puffed up and golden-brown.
6. For the raspberry sauce, place the raspberries, sugar, lemon juice and water into a mini food processor and blend until smooth.
7. To serve, place the turnovers onto plates with the raspberry sauce in a small bowl alongside and dust with icing sugar.