Ingredients
4 sheet of phyllo dough
250g blackberries
1/2 cup Greek yogurt
1/2 cup Mascarpone
2 tablespoons maple syrup
2 egg whites
1 pinch salt
powdered sugar to decorate
Method
Sources
📖
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Preheat oven 350F Cut each sheet of phyllo dough into four rectangles. Lay them on parchment paper and bake for about 3-5 minutes but make sure not to burn them (they do burn fast). Using an electric mixer, whip up the egg whites with a pinch of salt In a bowl mix the mascarpone and Greek yogurt with maple syrup and delicately add to the egg whites. Combine delicately with a spatula. Set in the fridge for at least 30 minutes When you're ready to serve place one brick on each plate. Using a table spoon or a pastry bag, put on one layer of mascarpone on each sheet. Place several blackberries on top then add another sheet of phyllo dough. Repeat this step, finish with one rectangle of phyllo dough
Decorate with some powdered sugar and serve very cold