Here is another light and refreshing dessert. I used this in a scholarship contest and won. This dish was then put on the menu for Adele’s Restaurant in Carson City, NV.
Serving Size: 4 people
6 sheets of phyllo dough, thawed
3 tablespoons melted butter
1 ½ tablespoon confectioner sugar
1 cup whipping cream
¼ cup powder sugar
2 tablespoons orange juice
½ teaspoon vanilla
1 cups fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
Method of Preparation
- Heat oven to 400 degrees.
- Lightly butter ramekins.
- Lay one sheet of phyllo dough in the ramekins.
- Brush with melted butter and sprinkle a small amount of confectioner sugar over the dough.
- Repeat with the next two layers.
- Bake for 7 to 12 minutes or until golden brown.
- Let stand for 5 minutes; remove from ramekins. Place on serving plates and sprinkle with powder sugar.
- Place 4 strawberries, 2 raspberries, and 1 blackberry to the side.
- Cut strawberries into bite size pieces.
- Just before serving, in chilled smaller mixer bowl beat chilled whipping cream at high speed, scraping bowl, until soft peaks form.
- Continue beating, gradually adding ¼ cup powder sugar, until stiff peaks form.
- Fold in orange juice and vanilla.
- Fold in remaining strawberries, raspberries, and blackberries.
- Spoon whipped cream mixture into center of crust.
- Arrange remaining berries on top of whipped cream.
Suggestion: if you do not have any ramekins, you can make smaller ones and use a muffin tin. If you do this, make sure that you use every other spot so the phyllo dough does not stick together.
Leave a comment and please let me know what you think of this dessert.