Food Network UK

Mascarpone with raspberry and pineapple

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Ingredients

  • 3 sheets filo pastry (or 12 shop bought phyllo Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups )
  • 60ml mascarpone cheese
  • 50g finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped pineapple, canned or fresh
  • 60ml raspberry yoghurt
  • Small block chocolate, for garnish
  • Special equipment: 6 to 7.5cm biscuit cutter, mini muffin tin

Use imperial measurements

Method

How to make Mascarpone with raspberry and pineapple

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 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups .

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