Chef’s Recipe: Stuart Irving’s Stacked Mascarpone “Cheesecake”
For our southwest-inspired Anna & Kristina's Grocery Bag episode featuring Bobby Flay's Mesa Grill Cookbook, Chef Stuart Irving was our guest. He shared this deliciously different dessert recipe with us.
½ pound cream cheese, at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
¾ pound mascarpone cheese, at room temperature
2 cups whipping cream, chilled
6 sheets phyllo pastry
¾ cup melted butter
6 tablespoons brown sugar
1 pint strawberries, hulled and sliced
½ pint raspberries
Either by hand, with a whisk, or with an electric mixer, beat the cream cheese, sugar and vanilla together on high until it’s light and fluffy, scraping down the bowl occasionally. Add the mascarpone and beat only until incorporated.
Whip the cream to soft but firm peaks and fold it into the cheese mixture. The cheese mixture can be made up to a day in advance. Cover and refrigerate.
Preheat the oven to 400ºF (200ºC).
Lay a sheet of phyllo out on your work surface and brush with butter. Sprinkle evenly with 1½ tablespoons sugar. Place a second sheet over the first and press firmly over the entire surface. Brush with butter and sprinkle evenly with another 1½ tablespoons sugar. Cover with a third sheet of phyllo and press firmly again. Brush generously with butter.
Cut the sheet in thirds lengthwise and in quarters widthwise to make 12 even squares. Carefully transfer to a baking sheet lined with parchment paper. Repeat the above procedure with the remaining phyllo, butter and sugar.
Bake one tray at a time for 4-4½ minutes until very lightly browned. Transfer to a wire rack to cool. The squares may be made a day in advance and kept in a tightly covered container.
Just before serving, assemble the cheesecakes. Place a square of phyllo in the middle of a plate. Place a large dollop of the mascarpone mixture in the middle of the square. Top with a phyllo square and another large dollop of the mascarpone mixture. Cover with the third square. Spoon a small dollop on top. Cascade the berries over the tops and serve immediately.
Makes 8 servings.