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    Raspberries Layered with Filo Pastry and Mascarpone

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    Raspberries Layered with Filo Pastry and Mascarpone

    This recipe may also be made using strawberries or blackberries.

    Serves: 4

    Ingredients

    • 8 sheets Cypressa Filo Pastry
    • 55g butter, melted
    • Icing sugar for dusting
    • 150g mascarpone cheese
    • 50ml double cream
    • 25g caster sugar
    • 3 x 250g punnets of raspberries
    • Sugar to taste

    Method

    1. Cut 16 x 10cm diameter circles of filo pastry. Place on a baking tray, brush with melted butter and dust liberally with icing sugar.
    2. Place in a preheated oven 180°C, gas mark 4 for 4-5 minutes or until golden. Mix the mascarpone with the cream and caster sugar and set aside.
    3. Liquidise one punnet of raspberries in a food processor, strain through a sieve and add a little sugar or lemon juice to taste. Set aside.
    4. Carefully layer the filo pastry circles alternately with the mascarpone mixture and the remaining raspberries, finishing with a circle of the pastry. Dust with icing sugar and serve with the raspberry coulis.

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