Preheat oven to 220ºC and line a baking tray with baking paper.
Roll out pastry into a large rectangle. Divide into two equal pieces and place one piece onto the baking tray. Brush with melted butter and sprinkle with 2 tbsp golden caster sugar.
Stack the second piece of pastry on top of the first, brush with butter and sprinkle with 2 tbsp golden caster sugar. Place into the oven and immediately turn the oven down to 190ºC.
Bake 30 minutes until puffed and golden. Meanwhile, place lemon zest and 100g golden caster sugar into TM bowl and mill 10 sec/speed 10.
Add cream cheese, vanilla and lemon juice and beat 6 sec/speed 6.
Scrape around the sides of the bowl to check consistency adding more lemon juice if need be.
Beat again 6 sec/speed 6. Add mascarpone to TM bowl and incorporate 6 sec/speed 4.
Finish folding by hand using a spatula. Place into fridge until the pastry is cooked and cooled.
Remove pastry from the oven once cooked and allow to cool completely.
Spread cheesecake mix over the pastry and top generously with berries. Dust with icing sugar and serve.