• Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
• Half defrost a sheet of puff pastry, it should still be cold but not solid. Using a sharp knife, slice the sheet vertically so you have a long strip of puff pastry.
• Place into a hot oven while semi defrosted and bake for 15-20 minutes until risen, puffed up and golden brown colour all over. Allow to cool fully once baked.

Coffee Icing

• In a small microwave safe bowl, add the fondant icing, water and coffee esscence. Microwave for 20 second bursts, while whisking a lot in between, until smooth. Leave to one side to cool for 4-5 minutes.

To assemble

• Add the cream and icing sugar to a medium sized mixing bowl. Whisk together until thick and spreadable. Transfer to a piping bag, if using.
• Once the puff pastry and icing has cooled, slice the puff pastry in half so you have two layers.
• Place the top side of the puff pastry down, cut side up.
• Spread the strawberry jam evenly over the puff pastry. Top by piping two lines of whipped cream in the middle., if using a piping bag. If not, spread the whipped cream with a spoon, trying to keep the cream in the middle and away from the edges.
• Place the bottom layer on top, with the bottom flat side facing up.
• Pour the cooled coffee icing into the middle of the top layer in a line. Using a palette knife or spoon, carefully spread the coffee icing evenly over the puff pastry.
• Place the melted dark chocolate into a small piping bag. Carefully pipe lines of chocolate vertically. Take a toothpick and gently drag lines horizontally, with each line alternating the other way. This is optional for decoration.
• Leave the icing to set for 1-2 minutes until it slightly dries.
• Fill a jug or cup with boiling water. Dip your knife into the hot water between each cut and slice into 5 pieces.
• Serve immediately. Store any leftovers in an air tight container in the fridge for 2-3 days.