Preheat oven to 400 degrees.

Place mixing bowl and beaters in the freezer to chill.

Using heart shaped cookie cutters, including on large size and one small, cut out 4 large hearts in the puff pastry dough and 4-6 small hearts.

Place on a parchment (or I use my Silpat) lined baking sheet and bake for 15 minutes until puffy and golden.

Why the pastry is baking, add orange juice and 1 cup raspberries to a small saucepan.

Cook over med-low until it simmers, then let it reduce down for a few minutes.

Strain sauce and discard raspberries, you should have about 1/2 cup sauce. Pour into a bowl then mix in sugar. Let cool.

Add heavy cream and brown sugar to chilled mixing bowl and mix on medium speed with chilled beaters for approx 5 minutes until it thickens and peaks form.

Add a drop of pink food coloring and mix until you get the pink color you want.

Take puff pastry out of the oven and let cool.

To plate: take a plate and spoon 1/4 cup of the cooled raspberry sauce on the bottom, then add a large puff pastry heart, add 1/2 cup of raspberries, then a couple large dollops of pink whipped cream, and top with another large puff pastry heart. Garnish with a couple raspberries and the small puff pastry hearts on the side.

Serve immediately and enjoy this delicious treat with your sweetie!