Directions

Strawberry Mascarpone Cream

1. Purée the thawed strawberries in a blender until smooth.
2. Transfer the purée to a saucepan and simmer over medium heat for 8–10 minutes, until reduced by approximately one-third.
3. Remove from heat and chill completely before using.
4. Beat the mascarpone, cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
5. Add the cooled strawberry purée and mix until fully incorporated.
6. In a separate bowl, whip the heavy cream to medium peaks.
7. Gently fold the whipped cream into the strawberry-mascarpone mixture until fully incorporated. Refrigerate until ready to assemble.

Prepare the Crispy Phyllo Layers

8. Preheat oven to 350°F.
9. Lay one sheet of phyllo dough on a clean work surface and brush lightly with melted butter.
10. Repeat with 4 additional sheets, brushing each sheet lightly with butter before stacking, for a total of 5 sheets per stack.
11. Lightly sprinkle the top sheet of each stack with granulated sugar.
12. Repeat to create 4 stacks of 5 phyllo sheets each.
13. Cut each stack into 10 equal rectangles, yielding 40 rectangles total.
14. Arrange the rectangles on parchment-lined sheet pans.
15. Cover with a second sheet of parchment and place another sheet pan on top to prevent excessive puffing.
16. Bake for 12–15 minutes, until deeply golden brown and crisp.
17. Remove from the oven and cool completely before assembly.

Assembly (Per Portion)

18. Place one phyllo rectangle on the plate.
19. Pipe or spread approximately 2 Tbsp of strawberry-mascarpone cream evenly over the surface.
20. Sprinkle with ½ tsp cocoa nibs.
21. Repeat the phyllo, strawberry-mascarpone cream, and cocoa nib layers two more times.
22. Top with a fourth phyllo rectangle.
23. Dust lightly with powdered sugar.
24. Garnish with fresh strawberry slices or a strawberry fan and optional micro mint leaves.