CHOCOLATE BAKLAVA ROLL – SERVED WITH GINGER FLAVOURED WHIPPED YOGHURT AND MASCARPONE

CHOCOLATE BAKLAVA ROLL – SERVED WITH GINGER FLAVOURED WHIPPED YOGHURT AND MASCARPONE

6          Phyllo pastry sheets

210 g   chocolate, chopped (100g dark, 60g milk, 50 g white)

200 g   mixed, salted nuts, chopped

80 ml   Melted butter

80        Honey

METHOD:

• Mix chocolate and nuts
• Brush phyllo sheet with butter, drizzle with honey and sprinkle over choc/nut mixture
• Repeat 5 times
• Stack them all
• Roll gently into a roll and place on baking tray (seam at bottom)
• Brush with more butter
• Bake for ±25 minutes at 180°C until golden brown and crisp
• Cool and slice into portions
• Dust with icing sugar
• TO MAKE WHIPPED YOGHURT AND GINGER MASCARPONE: Whip together 250 ml yoghurt, 45 ml chopped preserved ginger in syrup and 250 mascarpone until light and airy