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1
Preheat the oven to 375 degrees.
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2
Line a baking sheet with parchment paper.
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3
Lay 1 sheet of phyllo dough flat on a clean work surface.
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4
Lightly butter the phyllo, working from the edges towards the center.
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5
Sprinkle the phyllo with 1 tablespoon of the ground almonds and 1 tablespoon of the sugar.
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6
Layer the remaining 5 sheets of phyllo over the first, buttering and sprinkling each one.
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7
With a sharp knife, cut the phyllo into 24 irregularly shaped triangles.
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8
Using a large metal spatula, carefully place the phyllo triangles on the prepared baking sheet.
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9
Bake them until they are crisp and golden, 5 to 7 minutes.
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10
Transfer the phyllo triangles to wire racks to cool completely.
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11
In a medium bowl, stir the mascarpone cheese, 1/4 cup of the light brown sugar, and the vanilla extract until smooth.
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12
Cover and refrigerate until ready to use.
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13
No more than 30 minutes before serving, toss the sliced strawberries, the remaining 1/4 cup brown sugar, the balsamic vinegar and the port together in a separate bowl.
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14
To serve, place 1 phyllo triangle on a dessert plate and top with 2 heaping teaspoons of the cheese mixture.
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15
Spoon 1/4 cup of the marinated berries over the mascarpone.
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16
Place a second phyllo triangle over the berries but do not attempt to line it up exactly with the first triangle -- it should be asymmetrical.
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17
Top the second phyllo triangle with another 2 heaping tablespoons of the cheese mixture and another 1/4 cup strawberries.
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18
Top with a third phyllo triangle.
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19
Sprinkle some raw or granulated sugar around the pastry on the dessert plate to garnish, if desired, and serve.
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20
Repeat the process for the other 7 portions.
