Paul's [recipe] Corner

This is from Episode Six from the Food trail and the final recipe - until the next series!!

Filo pastry – 8 sheets
Icing sugar
120g Butter - melted
250g Fresh Raspberries
2 tsp Brown Sugar
Splash of Port
Mascarpone
150g Fresh Raspberries, extra
Good Dark Chocolate - I used Kennedy and Wilson Chocolate

Lay one of filo sheet on a sheet of baking paper brush it with melted butter and sprinkle with some of the icing sugar. Lay another sheet over the first and repeat with the butter and sugar. Continue with the remaining sheets but do not butter the final top sheet. Trim pastry and cut into 8 rectangles. Place onto baking tray with baking paper on the bottom and cover the top with baking paper also. Place a heavy tray on top – to stop the filo from rising – and bake for 10 – 15 minutes in a hot oven. Keep an eye on them as they burn easily. Transfer to a wire rack to cool. These can be stored for 1-2 days in an airtight container.

Mix Port and brown sugar through mascapone Cream, adjusting quantities to your taste.

Put raspberries into a pot over medium heat, add the icing sugar and gently bring to the heat mixing well to dissolve the sugar. Turn down to a simmer and let the raspberries cook down. Remove from the heat.

To assemble place one biscuit layer on a plate, top with mascarpone cream and place some fresh raspberries on top. Place another biscuit on top and dust with some icing sugar. Drizzle the raspberry Coulis around the edge of the plate and finish off with some grated chocolate.