Make your own mascarpone and poach your own fruit.
80 g currants
1/4 cup Maggie Beer Verjuice
50 g walnuts, finely chopped
150 g dried figs, finely chopped
3 Tbs Maggie Beer Coffee Vino Cotto
1 sheet puff pastry
2 Tbs caster sugar
Steep currants in Verjuice overnight, or reconstitute in the microwave covered for 4 minutes on defrost cycle. Preheat oven to 220°C.
Mix together currants, walnuts, dried figs and 2 tablespoons Coffee Vino Cotto. Place mixture evenly over pastry sheet, then roll and slice into 9 even portions. Place the scrolls onto a lined baking tray and sprinkle with sugar. Bake for 15 minutes.
Remove from oven and drizzle with 1 more tablespoon of Coffee Vino Cotto, then lightly cover with foil and place back into oven for 10 minutes. Remove from oven and allow to cool for 15 minutes before serving.
Credits: Maggie Beer