Venetian Napoleons

Directions

1. 1
   Preheat the oven to 375 degrees.
2. 2
   Line a baking sheet with parchment paper.
3. 3
   Lay 1 sheet of phyllo dough flat on a clean work surface.
4. 4
   Lightly butter the phyllo, working from the edges towards the center.
5. 5
   Sprinkle the phyllo with 1 tablespoon of the ground almonds and 1 tablespoon of the sugar.
6. 6
   Layer the remaining 5 sheets of phyllo over the first, buttering and sprinkling each one.
7. 7
   With a sharp knife, cut the phyllo into 24 irregularly shaped triangles.
8. 8
   Using a large metal spatula, carefully place the phyllo triangles on the prepared baking sheet.
9. 9
   Bake them until they are crisp and golden, 5 to 7 minutes.
10. 10
    Transfer the phyllo triangles to wire racks to cool completely.
11. 11
    In a medium bowl, stir the mascarpone cheese, 1/4 cup of the light brown sugar, and the vanilla extract until smooth.
12. 12
    Cover and refrigerate until ready to use.
13. 13
    No more than 30 minutes before serving, toss the sliced strawberries, the remaining 1/4 cup brown sugar, the balsamic vinegar and the port together in a separate bowl.
14. 14
    To serve, place 1 phyllo triangle on a dessert plate and top with 2 heaping teaspoons of the cheese mixture.
15. 15
    Spoon 1/4 cup of the marinated berries over the mascarpone.
16. 16
    Place a second phyllo triangle over the berries but do not attempt to line it up exactly with the first triangle -- it should be asymmetrical.
17. 17
    Top the second phyllo triangle with another 2 heaping tablespoons of the cheese mixture and another 1/4 cup strawberries.
18. 18
    Top with a third phyllo triangle.
19. 19
    Sprinkle some raw or granulated sugar around the pastry on the dessert plate to garnish, if desired, and serve.
20. 20
    Repeat the process for the other 7 portions.