Summer berries and Grand Marnier scented Devonshire cream mille-feuille
Warm the oven to 180C. Butter each sheet of filo pastry with melted butter and sprinkle with icing sugar then stack them on top of each other. Cut into 4 even squares and bake until golden brown in colour.
Prepare the cream by whipping together the Devonshire cream, Grand Marnier and icing sugar until light and fluffy.
Stack each layer with fresh berries and cream and sprinkle some icing sugar.