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Celigle
Dive into indulgence with this unique baked treat featuring smooth mascarpone. Rich, creamy, and full of character.
- Prepare filo squares – place one sheet of pastry on clean countertop, brush with butter, sprinkle with approx. 1 tsp of white sugar. Repeat this process 4 times.
- Cut pastry into 12 equal squares. Place squares on silicone mat lined baking sheet. Bake in 350 degree oven for 15 mins or until golden brown.
- Whip mascarpone with hand mixer or in a stand mixer with juice and zest of lemons and 1⁄2 C white sugar.
- Remove stems from strawberries, place half in a pot with sugar, vanilla bean and 1⁄2 C water. Cook on low heat until berries have softened. Once cool, add remaining berries, Gran Marnier and store in fridge.
- To assemble, place a small dollop of mascarpone cream on plate, followed by a filo square. Repeat 3 times. Top with strawberry compote and mint sprig.
