Berry and cream filo stacks

Filo stacks

• 80 g shelled Brazil nuts (see Tips)
• 60 g unsalted butter, cut into pieces
• 4 sheet filo pastry
• 5 tbsp icing sugar

Berry and cream filling

• 200 g thickened cream
• 100 g mascarpone cheese
• 1 tsp natural vanilla extract
• 2 tbsp icing sugar
• 120 g strawberries, trimmed and cut into thin slices (see Tips)
• fresh mint leaves only, for garnishing (optional)