Mascarpone with raspberry and pineapple

  • 3 sheets filo pastry (or 12 shop bought phyllo cups)
  • 60ml mascarpone cheese
  • 50g finely chopped pineapple, canned or fresh
  • 60ml raspberry yoghurt
  • Small block chocolate, for garnish
  • Special equipment: 6 to 7.5cm biscuit cutter, mini muffin tin
1) Preheat the oven to 180 degrees C.

2) Layer the phyllo sheets on top of each other. Using the biscuit cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool.

3) Meanwhile, combine the mascarpone, pineapple, and raspberry yoghurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups.

4) Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve.

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