Source: Chef Paula DaSilva
To lighten and modernize the classic strawberry shortcake, Chef DaSilva uses crispy phyllo leaves instead of biscuits and layers mascarpone whipped with sour cream and fresh local strawberries. The dessert works equally well as a grand finale to dinner or a sweet accompaniment to a cup of afternoon tea or coffee.
4 sheets frozen phyllo
4 tbs. melted butter
4 tbs. sugar
1/2 cup mascarpone cheese
1/2 cup sour cream
2 oranges (zest of both, juice of one)
1 lime (zest only)
1 tbsp. vanilla extract
3 tbsp. sugar
1 tsp. ground cinnamon
2 pt. strawberries
1 tbsp. sugar
1 tbsp. balsamic vinegar
- Prepare Crispy Phyllo: Preheat oven to 350°F. Lay out a sheet of phyllo on a dry surface. Brush phyllo with butter and sprinkle evenly with 1 tbsp. sugar. Repeat the process with all four sheets.
- Place phyllo on sheet pan and cut into individual rectangles; press another sheet pan on top. Bake phyllo 10 min. Remove the phyllo and store covered at room temperature.
- Prepare Mascarpone Cream: In med. bowl, mix all ingredients until well blended. Refrigerate overnight.
- Prepare Strawberries: Wash and trim strawberries; slice into quarters. In med. bowl, combine strawberries with sugar and balsamic.
- To assemble: Per serving, place a spoonful of mascarpone cream on each plate. Top with a spoonful of strawberries and a piece of crispy phyllo. Repeat layers, ending with berries.