Place the puff pastry slices next to each other and defrost. Defrost frozen raspberries. Roll out the puff pastry slices one by one on a little flour, slightly larger (approx. 12 x 20 cm). Cut out 2 large hearts each (approx. 9 x 11 cm). If necessary, cut out smaller hearts for decoration from the remaining dough (do not knead!). Line 2 baking trays with baking paper. Place the hearts on top. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 8 small hearts and approx. 10 minutes for large hearts. Let them cool down
Coarsely chop the chocolate coating and melt in a hot water bath. Put 1-2 tablespoons into a plastic bag. Cut off a small corner at the bottom and spray hearts or lattice decorations onto a piece of baking paper. Put in a cool place to dry
Spread the large puff pastry hearts with the rest of the chocolate coating. Let dry in a cool place
Whip the cream until stiff, allow the vanillin sugar to trickle in. Stir mascarpone and liqueur until smooth. Fold in the cream. Pour into a piping bag with a large perforated spout. Spray on the big hearts
Select fresh raspberries and spread them on the cream. Mix cake glaze powder and 2 tablespoons of sugar. Slowly stir in 1/4 l cold water. Boil up while stirring. Cool briefly and spread over the berries. Chill for at least 30 minutes.
Decorate with chocolate hearts or decorations and small hearts. Dust with icing sugar