Preheat oven to 430 °F (220 °C).

Cut 12 circles out of the prepared strudel dough with a round cookie cutter (4 in (10 cm) diameter).

Place on a buttered baking sheet, dust with confectioner’s sugar, and caramelize in the preheated oven for about 5 minutes.

Remove from baking sheet and let cool.

Prepare the mascarpone cream according to the recipe and fill a piping bag fitted with a star-shaped nozzle.

Pipe a 1½ in (4 cm) diameter foundation of cream onto each plate.

Arrange a variety of berries on and around the cream and cover with a strudel leaf.

Repeat with the rest of the berries.

Place the prettiest strudel leaves on top of the last cream and berry layer.

Surround with strawberry purée and sour cream and dust with confectioner’s sugar.

Garnish with mint.