Place the fruits in an oblong ovenproof dish (no need to thaw them but make sure they are in an even layer). Sprinkle with 2 tbsp. Caster sugar.
Brush the rim of the dish with beaten egg white and place the puff pastry sheet over the dish. Press firmly around top edges and just down the sides, trim off any excess and if desired knock up the pastry edges. Make a couple of slits in the top of the pastry to allow the steam to escape, brush well with beaten egg. Mix together the remaining sugar and cinnamon and scatter liberally over the pastry lid. Then bake for approximately 20 minutes until pastry is risen and golden brown. Serve with cream.