Using a straight edge cut your sheet of pastry into 6cm strips length ways before cutting each strip in half. Place these strips onto a lined baking tray. Evenly divide the flaked almonds and raw sugar between the pastry before covering the puff pastry with baking paper and other baking tray. Place the pastries into the oven and cook for 25-30 minutes or until the pastry is golden brown and crunchy. Allow to cool completely.
Meanwhile make the lemon filling. In a large mixing bowl combine the mascarpone and icing sugar and mix well until everything is thoroughly incorporated. In a separate large mixing bowl whip the cream to stiff peaks, fold this cream a third at a time into the mascarpone.
Assemble the layers with the lemon cream on the bottom followed by the fruit and topped with pastry. Repeat this process until all the pastry has been used.