Tiramisu Cups

Total Time: 1 hr 20 mins Preparation Time: 1 hr 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 sheets phyllo dough
• 6 ounces cream cheese or 6 ounces mascarpone cheese
• 1/3 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 2 tablespoons brandy or 2 tablespoons rum or 2 tablespoons amaretto
• 1 teaspoon vanilla extract or 1 teaspoon almond extract
• 1/2 cup frozen non-dairy topping, thawed
• 3/4 cup mixed berry (optional)
• 1/4 cup semisweet chocolate, shavings or 1/4 cup chocolate curls
• toasted slivered almonds, chopped (garnish)

Recipe

• 1 preheat oven to 325f, for phyllo cups.
• 2 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.
• 3 refrigerate for 1 hour.
• 4 fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
• 5 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.
• 6 phyllo cups:.
• 7 layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
• 8 to prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
• 9 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).
• 10 spray the muffin tins with vegetable spray.
• 11 press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
• 12 bake the empty shells until they are crisp and golden about 7-10 minutes.
• 13 remove them from oven and let them cool completely before filling.
• 14 the empty cups can also be frozen. can be made and baked 2-3 days in advance and stored in airtight container.
• 15 avoid filling them until just before serving. moist contents will cause the phyllo to become soggy.