• Chilled Ginger Soup (as featured on Martha Stewart website/Tune In)

macerated berries:
-1 pint Strawberries, sliced
-sugar to taste
-lemon juice to taste
-1 tsp. brandy

ricotta filling:
-1 pint fresh ricotta cheese
-1/2 cup sugar
-zest of 2 lemons
-lemon juice to taste
-1 pinch salt

filo squares:
-5 sheets filo
-1/4 cup unsalted butter, melted
-sugar for sprinkling

garnish:
-25 year old balsamic vinegar
-freshly ground black pepper

Macerate the strawberries: mix the sliced strawberries with the sugar, lemon juice and brandy. Taste and adjust seasonings. Set aside for 1 hour or until the strawberries are softened and have released their juices creating a sauce.

Make the filo squares: preheat an oven to 325. Brush a sheetpan with melted butter and carefully lay one sheet of filo on top. Cover the remaining filo sheets with a damp cloth so they do not dry out. Brush the sheet liberally with melted butter and evenly sprinkle a healthy amount of sugar on top (about 2 tablespoons per layer). Lay another sheet of filo squarely on top and press down to collate. Repeat this process until all sheets of filo are used, ending with the sugar on top. Cut the layered filo into 3 inch squares. Lay another sheet pan on top to keep the filo from puffing up. Place in the oven and bake about 15 minutes or until the squares are golden brown and crisp.

Make the ricotta filling: A fresh, handmade, full fat ricotta is best for this dessert. Mix all ingredients for the filling together. Taste and adjust seasonings.

To serve: place a heaping tablespoon of the macerated berries on a plate. Drizzle with the aged balsamic. Place 1 filo square on top, then top with a heaping tablespoon of ricotta. Place another layer of filo on top again and repeat so that you have 3 layers of filo with two layers of ricotta sandwiched in between. Grind a little black pepper on top and serve.