CHOCOLATE PHYLLO NAPOLEON WITH MASCARPONE AND STRAWBERRIES

This dessert is always appreciated for its dramatic contrast in flavors. The ancho chile adds a nice touch of spice to this elegant-looking and delicious presentation. Phyllo dough can be bought ready-made, usually frozen, in most specialty stores. The recipe serves 4.

4 sheets phyllo dough
Parchment paper

Brush with sauce:
1/4 cup cocoa
3 tablespoons sugar
1 to 2 teaspoons ancho chile pepper, ground
4 1/2 tablespoons waterFilling:
3 1/2 ounces mascarpone
2 ounces dark chocolate, grated
2 cups strawberries, sliced
Confectioners' sugar

Preheat oven to 350 degrees.

In a saucepan, bring the chocolate sauce ingredients to a boil, remove from heat and let cool. Put the parchment paper on a baking sheet and spread a sheet of phyllo dough on top. Brush the sauce on the dough in a thin layer and then add another sheet. Brush the sauce on this sheet, too, and continue until all the phyllo and sauce have been used.

Cut the layered phyllo into 16 pieces. Bake for 10-15 minutes. Let cool and then powder with confectioners' sugar. Mix the mascarpone with the grated chocolate. Layer mascarpone and chocolate-phyllo pieces with the strawberries to make a high Napoleon cake. Serves 4.