Baking the filo millefeuille was easier then I thought it would be. As I had to make dessert for many, a made a huge one instead of cutting it all in rectangles. The mascarpone with the yoghurt, double cream, lemon and icing sugar is just divine. Instead of the pistachios we used shaved almonds ;-), just as nice of course – enjoy-

Ingredients (4 stacks)

100 g butter
75 g shelled pistachios
10 sheets of filo pastry
icing sugar
200 g mixed frozen berries
50 g golden caster sugar
1 splash of dessert wine , optional
1 vanilla pod
150 g mascarpone
150 g fat-free yoghurt
150 ml double cream
1 lemon

Method

Preheat the oven to 180ºC/gas 4. Line two baking sheets with greaseproof paper.
Melt the butter in a pan over a low heat. Roughly chop the pistachios.
Lay a sheet of filo on your work surface and brush with a little melted butter. Top with a thin layer of pistachios, then a dusting of icing sugar.
Lay another sheet of filo on top and repeat with the butter, pistachios and icing sugar. Repeat this two more times, then finish with a sheet of filo and a brush of butter.
Transfer to a lined baking sheet and, using a sharp knife, slice into six rectangles.
Repeat steps 3 to 5 with the remaining filo sheets. Transfer onto the second lined baking sheet and cut into six rectangles. You should now have 12 rectangles.
Pop both trays in the oven and bake for 15 minutes, or until golden and puffed.
Remove from the oven, sprinkle with more icing sugar while the rectangles are hot, then leave to cool.
Put the mixed berries and caster sugar in a pan and set it over a medium heat. Stir in the dessert wine (if using) and the remaining butter.
Split the vanilla pod lengthways, scrape out the seeds and set aside. Add the pod to the berries. Simmer for 5 minutes, or until just breaking down.
Drain in a sieve over a pan to catch the juices. Set aside to cool, and pop the juice over a medium heat to simmer and thicken to a lovely sauce.
In a bowl, whisk together the mascarpone, yoghurt, cream, vanilla seeds, lemon zest and juice, and 25g of icing sugar, until light and fluffy.
To assemble your dessert, place one rectangle of filo on a plate, top with a few dollops of mascarpone and a layer of the drained fruit, then top with a filo rectangle.
Repeat with a layer of mascarpone and fruit, then finish with the final layer of filo. Do the same with the rest, making four filo stacks.
Serve drizzled with the thickened fruit juice and a dusting of icing sugar.