Preheat the oven to 350 degrees F.

Melt together the butter and honey until smooth and pourable, stir in a pinch of salt. Add the cubed croissants to a baking sheet and drizzle over the honey butter. Gently toss the cubed croissants in the honey butter to coat evenly. Place in the oven and bake for 8-10, stirring half way through cooking until the croissant are light golden and toasted. Be careful not to over bake the croissants or they will become hard. Allow to cool slightly before assembling your fools.

In a bowl, lightly mash together the raspberries. Stir in the honey and let sit 5 minutes.

In the bowl of a stand mixer, whip together the cream and mascarpone until soft peeks form. Stir in the vanilla.

To assemble, layer each ingredient in 4 small glasses or bowls in this order: mashed raspberries, mango, orange, whipped cream, croissants. Repeat these layers until you have reached the top of your glass. If desired drizzle each fool with honey and garnish with fresh fruit + edible flowers. Fools can be made up to 1 day in advance and kept covered in the fridge. I personally like these best right after assembling, while the croissants are still warm and soft!!