filo baskets with fresh fruit and coffee chocolate sauce
220g/8oz fresh strawberries, hulled
1small galia melon, peeled and cut into 2.5cm/1in cubes
2 oranges, peeled and segmented
12 tsp Tia Maria
12 sheets filo pastry
60g/2oz unsalted butter, melted and extra for greasing
110g/4oz plain chocolate, chopped
2 tbsp double cream
Preheat oven to 220C/Gas 7.
put the strawberries and melon in a shallow dish. Sprinkle 4 tsp of the liqueur over the top and set aside to allow the fruit to soak for 15 minutes.
Brush the sheets of filo pastry with melted butter and lay three sheets on top of each other. Cut both layered sheets of buttered filo into 15cm/6 inch rounds.
Grease 4 x 10cm/4 inch round glass ramekins with butter and press a filo pastry round into each ramekin, to form a basket shape. Bake for 4-5 minutes or until cooked through and crisp.
Melt the chocolate in a medium bowl, over a pan of gently simmering water.
Remove the chocolate from the heat and whisk in the coffee liqueur and cream.
Carefully remove the baskets from the dishes, they should come out easy enough and place each on a serving plate. Fill with the fruits and drizzle over the chocolate sauce – yummy!