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1
Reserve 4 of the best looking strawberries and blueberries.
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2
Cut up the rest of the strawberries in large chunks.
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3
In a bowl, toss them with the remaining blueberries and 2 tablespoons sugar.
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4
Let sit and macerate for 20 minutes for syrup to develop.
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5
Preheat oven 375 degrees F.
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6
Remove the phyllo from the box and bag (leave the waxed paper in the center of the roll).
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7
Place the roll on a cutting board and slice into 1/4-inch slices.
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8
Toss the cut phyllo to separate the strips and remove the waxed paper.
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9
Line a sheet pan with parchment paper and make nests of the strips about 3 inches in diameter.
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10
Spatter with clarified butter and sprinkle with sugar.
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11
Bake for 8 to 10 minutes until golden brown.
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12
Whip the cream with the brown sugar until very loose.
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13
To serve, place a phyllo nest on each of 4 dessert plates.
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14
Place a spoonful of the berry salad on it.
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15
Top it with a scoop of ice cream and another phyllo nest.
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16
Place the reserved strawberries and blueberries in long wooden skewers and spear through the middle of the stack.
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17
Drizzle some of the brown sugar cream around the stack on the plate and then spoon a little of the strawberry syrup in the cream.
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18
Sprinkle with powdered sugar.
