Easy recipe Chocolate Mascarpone Baklava With Coffee Syrup Recipe

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Melted butter, to grease ten sheets filo pastry (Pampas brand), halved crossways eightyg butter, melted about sixtyg (one/about two cup) walnut pieces, finely chopped fourty-fiveg (one quarter cup, lightly packed) brown sugar (Recipes by ingridients sugar) about sixtyg (one quarter cup) caster sugar (Recipes by ingridients sugar) about sixtyml (one quarter cup) water (Recipes by ingridients water) one teaspoon instant espresso coffee granules one hundred and twenty-fiveg dark cooking, chocolate (Recipes by ingridients chocolate) chopped about two eggs, separated eightyg (one third cup) caster, sugar (Recipes by ingridients sugar) extra one x about two hundred and fiftyg container mascarponeStep one Preheat oven to one hundred and eightyC. Brush a square twentycm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper. Chocolate Mascarpone Baklava With Coffee Syrup Recipe. Line about three large baking trays with non-stick baking paper. Step about two Lay filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Brush one filo sheet with a little of the melted butter. Sprinkle evenly with about one teaspoon of the walnuts and one/about two teaspoon of the brown. sugar (Recipes by ingridients sugar) Place another filo sheet on top, brush with melted butter and sprinkle with walnuts and brown sugar (Recipes by ingridients sugar) as before. Repeat until the stack has four layers. Make four more filo stacks with remaining filo, butter, walnuts and. sugar (Recipes by ingridients sugar) Trim each stack to a twentycm square. Place stacks on lined trays and bake, swapping trays halfway through cooking, for about five minutes or until golden brown. Remove from oven and set aside to cool. Step about three Meanwhile, combine the caster, sugar (Recipes by ingridients sugar) water (Recipes by ingridients water) and coffee in a saucepan over low heat. Cook, stirring, for about two minutes or until sugar (Recipes by ingridients sugar) dissolves. Increase heat to high and bring to the boil. Boil, uncovered, for about three minutes or until mixture thickens slightly. Remove from heat. Step four Place chocolate (Recipes by ingridients chocolate) in a heatproof bowl over a saucepan of simmering water (Recipes by ingridients water) (make sure the bowl doesnt touch the water), stirring occasionally, until melted and smooth. Chocolate Mascarpone Baklava With Coffee Syrup Recipe. Beat the egg yolks and about sixtyg (one quarter cup) of the extra caster sugar (Recipes by ingridients sugar) with an electric beater until pale and creamy. Add the melted chocolate (Recipes by ingridients chocolate) and mascarpone (Recipes by ingridients mascarpone) and stir with a whisk until well combined. Use an electric beater to beat the egg whites and remaining sugar (Recipes by ingridients sugar) in a medium bowl until firm peaks form. Chocolate Mascarpone Baklava With Coffee Syrup Recipe. Fold into the chocolate (Recipes by ingridients chocolate) mixture, in about two batches, until just combined. Step about five Line cake pan with one filo square and brush with a little coffee syrup. Spoon a quarter of the chocolate (Recipes by ingridients chocolate) mixture over the filo and smooth the surface with the back of the spoon. Top with another filo square, coffee syrup and chocolate (Recipes by ingridients chocolate) mixture. Continue layering, finishing with a filo square. Cover with plastic wrap and place in fridge for about three hours or until set. Cut into squares to serve..