Ingredients :

• Phyllo dough — Those large, ultra-thin rectangular sheets, found in the frozen or fresh section depending on the store. They dry out quickly and become brittle even before going into the oven—keep them under a slightly damp towel while you work. Eight stacked sheets is the right thickness: strong enough to hold the topping, thin enough to stay crunchy.
• Light cream cheese — The light version, not the original. Slightly less dense texture, easier to whip for the frosting. Crucial: take it out of the fridge thirty minutes before. Cold, it refuses to become smooth and forms compact lumps that you won’t be able to fix.
• White baking chocolate — Pastry pistoles or melting wafers if you can find them. It melts better than a supermarket bar and stays fluid longer. Chips also work. What you want to avoid is low-quality white chocolate that seizes as soon as it cools by two degrees.
• Fresh fruit — Strawberries, kiwis, well-drained canned tangerines—that’s the basic combination. The idea is mostly to have bold colors: red, green, orange. A mealy strawberry bought in winter is worse than no strawberry at all. Use what is ripe, that’s the only rule.