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Toffeed grape and fig mille-feuille
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Decadent French dessert: layers of crispy filo pastry, sweet grapes, figs, and creamy mascarpone.
Ingredients:
  • 250g mascarpone
  • 20.00 ml marsala
  • 45g icing sugar mixture
  • 6 sheets filo pastry
  • 50g butter, melted
  • 125.00 ml green grapes, halved
  • 125.00 ml black grapes, halved
  • 2 figs, thinly sliced
  • 100g caster sugar
Instructions:
  • Preheat the oven to 180°C. Mix mascarpone, marsala, and 2 tablespoons of icing sugar in a small bowl. Chill covered in the fridge with plastic wrap.
  • Cover an oven tray with baking paper. Start by placing a sheet of filo on a clean surface. Gently brush it with melted butter and sprinkle some icing sugar. Repeat this layering process with the rest of the filo sheets, butter, and icing sugar. Using a small sharp knife, cut the filo in half crossways. Then cut each half in half again to make 4 strips. Cut each strip into thirds crossways to create 12 rectangles. Arrange the rectangles on the prepared tray.
  • Bake until golden in preheated oven for approximately 5 minutes. Let cool on tray after removing from oven.
  • Start by elegantly laying a filo sheet on each serving plate, then generously spoon half of the creamy mascarpone on top. Next, artfully place half of the juicy grapes and sweet figs over the mascarpone. Keep building layers by adding the remaining filo, mascarpone, figs, and grapes with finesse.
  • In a medium frying pan over medium heat, place the sugar. Stir occasionally and cook for 5 minutes until the sugar dissolves and caramelizes. Remove from heat and gently drizzle the caramel over each mille-feuille. Serve immediately.

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