Strawberry Cheesecake Nachos

preparation 20 minutes
cook time 6 minutes
Serves 5

Ingredients Method

2 Super Soft Original Mission Deli Wraps
15 g butter, melted
icing sugar, for dusting
for the filling:
250 g marscapone cheese
2 tablespoons icing sugar
100 g good quality white choclate, broken into pieces
300 g strawberries, sliced

Preheat the oven to 180ºC/ Fan 160ºC/ Gas Mark 4, brush each wrap on one side with the melted butter and sprinkle with icing sugar. Cut each wrap into 8 wedges and place on 2 baking sheets, sugar side up. Cook for 4-6 minutes until crisp and lightly golden. Place on a wire rack to cool.

Meanwhile, place 75 g of the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until dissolved. Place the marscapone in a bowl and whisk in the icing sugar until smooth. Then whisk in the chocolate.

Place 50 g of the strawberries in a jug and blend with a stick blender until smooth, then add icing sugar to taste. Grate the remaining chocolate.

Spread each of the cooled nachos with the cheesecake mixture and top with the strawberries. Arrange on a large platter, then drizzle over the coulis and scatter over the grated chocolate. Serve immediately.

Ingredients

2 Super Soft Original Mission Deli Wraps

15 g butter, melted

icing sugar, for dusting

for the filling:

250 g marscapone cheese

2 tablespoons icing sugar

100 g good quality white choclate, broken into pieces

300 g strawberries, sliced

Method

Place 50 g of the strawberries in a jug and blend with a stick blender until smooth, then add icing sugar to taste. Grate the remaining chocolate.