Defrost the puff pastry. Brush surface with beaten egg and sprinkle with hail sugar on the spot. Rinse the tray with cold water, cut the puff pastry into triangles or squares and place them on it. Bake in the oven heated to 200 °C for about 15 min. While still hot, carefully cut horizontally with a sharp kitchen knife. Wine-lemon-yogurt cream: Soak the gelatin in cold water according to package directions. In the meantime, heat the wine with the sugar, stirring to dissolve the sugar. Squeeze the soaked gelatine and let it melt in the hot wine. Stir in the juice of one lemon and the yogurt. Refrigerate the mixture. When the mixture begins to set, whip the whipped cream until stiff and stir it in. Form the cream on the bottom halves of the puff pastry and place the halves sprinkled with hail sugar on top. Mascarpone-strawberry cream: Mix sugar, curd, mascarpone and juice of one lemon until smooth. Cut off the strawberries except for a few beautiful ones, which are put aside for decoration, and fold them into the mascarpone cream.
The amount on the bottom halves of puff pastry form, put the halves sprinkled with hail sugar on top and garnish with strawberries.