Ingredients (serves 6)

• 1 cup of lyles golden syrup (or golden syrup) (plus extra for garnish drizzle on plate)
• 2 1/2 cups of mascarpone
• 2 tablespoons of vanilla extract
• 1 cup of fresh blueberries
• 1 1/2 cups of fresh strawberries thinly sliced
• 1 packet of refrigerated filo pastry
• 1/2 cup of melted unsalted butter
• 1/2 cup of caster sugar
• 1/2 cup of cinnamon
• 1/2 cup of powdered sugar ( for garnish)

Instructions:

1. Pre heat oven to 200 C. Grease a 6 hole non stick muffin tray.
2. Mix the sugar and cinnamon in a small bowl and set to one side.
3. Remove filo from package and cut into square shape pieces roughly 8 X8 , use half of the packet of filo, store the rest back in the freezer.
4. Keep the filo covered with a damp cloth so that it doesn’t dry out.
5. Place a square of filo into each of the 6 holes of the muffin tray, brush with a little melted butter and a sprinkle of the cinnamon sugar mix, then repeat again with the filo square, slightly rotating it from the last piece, repeat the process again with the 3rd and then the final 4th square of filo.
6. The end result should give the appearance of a flower.
7. Bake in the oven for 8 -10 minutes or until golden brown. Remove from oven and set to one side.
8. In a food processor add the mascarpone, vanilla extract and golden syrup, pulse until smooth.

To assemble

1. Place a dollop of mascarpone mix into the centre of your dessert plate, place a filo flower on top of the dollop of mascarpone – this will stop the flower from sliding around on the plate.
2. Fill the flower with 3/4 of the mascarpone mix.
3. Artfully arrange the berries and strawberries onto the mix Drizzle over the berries and around the plate with the golden syrup.
4. Dust with powdered sugar.