Description
A delightful dessert of crispy phyllo layers filled with luxurious diplomat cream and fresh berries.
Ingredients
Scale
- 1 package (approx. 16 oz / 450g) phyllo pastry sheets (thawed)
- 3/4 cup (170g) unsalted butter, melted
- 1/2 cup powdered sugar (for dusting between layers)
- 2 cups (480ml) whole milk
- 1 vanilla bean pod (scraped) or 2 tsp vanilla bean paste
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tbsp unsalted butter (room temperature)
- 1 cup (240ml) heavy whipping cream, chilled
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, sliced
- Fresh mint leaves
- Extra powdered sugar for dusting
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
- Prepare the Phyllo: Lay out the phyllo pastry on a baking sheet, brush each sheet with melted butter, and dust with powdered sugar between layers. Bake for 15-20 minutes.
- Create the Custard: Warm the milk with scraped vanilla over medium heat. Whisk egg yolks, sugar, and cornstarch together, then gradually add warm milk.
- Thicken the Custard: Cook the blended mixture until thickened, then stir in room temperature butter and cool.
- Whip the Cream: Whip the chilled heavy cream until stiff peaks form and fold into the cooled custard.
- Layering Time: Start with a crispy phyllo layer, spread the creamy mixture, and alternate layers until all components are used.
- Final Touches: Top the last layer with fresh berries, mint leaves, and powdered sugar. Slice and serve.
Notes
Store leftovers in the refrigerator for up to two days, although the crispy texture may soften over time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg