Mascarpone with raspberry and pineapple
This mouth-watering recipe is ready in just 22 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
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.
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.
Rate this recipe
Overall Rating:
4.70
(24)
