Tiramisu Cups

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325F, for phyllo cups.
  • In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
  • Refrigerate for 1 hour.
  • Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
  • Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
  • Phyllo Cups:
  • Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
  • To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
  • Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
  • Spray the muffin tins with vegetable spray.
  • Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
  • Bake the empty shells until they are crisp and golden about 7-10 minutes.
  • Remove them from oven and let them cool completely before filling.
  • The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
  • Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.
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