- 18 sheets of phyllo pastry
- 225g butter, melted
- 250g castor sugar
- 1 litre fresh cream
- ½ cup icing sugar, sifted, plus extra for dusting
- 2t good-quality vanilla extract
- 250ml mascarpone
- mixed berries (we used strawberries and gooseberries)
- custard, to serve
Preheat the oven to 160ºC. To make one cake tier, generously brush a sheet of phyllo pastry with melted butter and dust it with castor sugar. Sandwich a second layer of pastry on top and repeat the process until you have used six layers of pastry. Using the lid of a pot or a plate as a guide, cut the pastry into a round disc, about 21cm in diameter.
Repeat the process with the remaining sheets of pastry so that you have three tiers of six layers each. Bake each tier on a flat baking sheet for about five to 10 minutes, or until lightly golden brown. Keep an eye on the pastry as it can burn easily. Remove and set aside to cool.
Beat the cream, icing sugar and vanilla extract until stiff peaks form, and gently fold in the mascarpone, being careful not to over mix or the cream will curdle. The mixture should be thick and firm.
Sift icing sugar over one of the phyllo tiers and spread half of the cream mixture over it, scattering a generous amount of berries on top. Sandwich a second pastry tier on top, dust with icing sugar and spread the remaining cream mixture over the pastry. Scatter the remaining berries on top and cover with the third phyllo tier. Dust the top of the cake with icing sugar and decorate with a few fresh berries or flowers. Serve with custard. Serves 8
This recipe originally featured in the September 2013 issue of HL.
Compiled by Megan King