Whip the mascarpone with the cream until creamy. Fold in the Top Wild Fruits with a spatula to prevent the mixture from losing too much air, then set aside in the fridge.
Using a medium-sized pastry cutter, cut out circles of puff pastry.
Line a baking tray with baking paper and arrange the discs as follows:
Mark the surface with the tines of a fork to create a typical shell pattern. Brush generously with egg yolk mixed with a teaspoon of milk.
Sprinkle with brown sugar, then bake at 195°C for approx. 15-20 minutes, until the shells are really puffy. Cut in half with a serrated knife to create space for the filling.
Fill the shell with the cream and top with fresh fruit.
Dust the surface of the shell with icing sugar.