Tiramisu Phyllo Cups Recipe
Crispy phyllo cups cradle a luscious mascarpone cream filling infused with espresso and dusted with cocoa powder for a bite-sized twist on the classic Italian dessert.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">12 sheets phyllo pastry, thawed</li> <li class="ingredients-single-item">60g unsalted butter, melted</li> <li class="ingredients-single-item">250g mascarpone cheese, room temperature</li> <li class="ingredients-single-item">150ml heavy cream</li> <li class="ingredients-single-item">60g granulated sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">2 tbsp coffee liqueur (or rum)</li> <li class="ingredients-single-item">100ml strong espresso, cooled</li> <li class="ingredients-single-item">100g ladyfingers, finely crushed</li> <li class="ingredients-single-item">15g unsweetened cocoa powder, for dusting</li> <li class="ingredients-single-item">Dark chocolate shavings for garnish (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">24-cup mini muffin tin</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Electric mixer or stand mixer</li> <li class="equipment-single-item">Fine-mesh sieve (for dusting cocoa)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Lay one sheet of phyllo pastry on a clean work surface and lightly brush with melted butter. Place another sheet on top and brush with butter again. Continue this process until you have a stack of 4 sheets. The butter between layers creates steam during baking, resulting in that signature delicate, flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Using a sharp knife, cut the phyllo stack into 8 equal squares. Gently press each square into the cups of a mini muffin tin, creating small phyllo cups. Don't worry about perfect shapes—the rustic edges add charm. Repeat with remaining phyllo sheets to make 24 cups total. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Bake the phyllo cups for 6-8 minutes until they're golden brown and crisp. Watch them closely as they can burn quickly! Once done, remove from the oven and allow to cool completely in the tin before carefully transferring to a wire rack. The cups will continue to crisp as they cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a small bowl, combine the cooled espresso with the coffee liqueur. Place the crushed ladyfingers in another bowl and drizzle with about half of the coffee mixture, just enough to moisten them without becoming soggy. Set aside to allow the flavors to absorb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a large mixing bowl, beat the mascarpone cheese with the sugar and vanilla extract until smooth and well combined. Be careful not to overmix as mascarpone can separate if worked too vigorously. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a separate bowl, whip the heavy cream to soft peaks. When you lift your beater, the cream should form gentle peaks that slightly droop at the tips. This texture is crucial for a light yet stable filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in three additions. Fold just until combined—overmixing will deflate the air you've incorporated, which gives the filling its luxurious texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place a small amount (about 1/2 teaspoon) of the coffee-soaked ladyfinger crumbs in the bottom of each phyllo cup, pressing lightly to create an even base. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the mascarpone mixture to a piping bag fitted with a star tip (or use a spoon) and pipe a generous amount into each phyllo cup, creating a small dome above the edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Refrigerate the filled cups for at least 1 hour to allow the flavors to meld and the filling to set. Just before serving, dust generously with cocoa powder using a fine-mesh sieve. If desired, add a few chocolate shavings on top. Serve within 2 hours of assembly to maintain the phyllo's crispness against the creamy filling. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can phyllo cups be made in advance for entertaining?
Yes, the empty baked phyllo cups can be prepared up to 2 days ahead and stored in an airtight container at room temperature. However, only fill them within 2 hours of serving to maintain their signature crispness against the creamy filling.
What's the best way to prevent phyllo pastry from drying out while working with it?
Cover the phyllo sheets with a slightly damp tea towel while working to prevent drying out. Work quickly and only remove one sheet at a time from under the towel. The key is keeping the sheets moist enough to remain pliable without becoming soggy.
How can I make these mini dessert cups without alcohol?
Simply omit the coffee liqueur and replace with an equal amount of additional cooled espresso or strong coffee. You can add 1/2 teaspoon of vanilla extract to the coffee mixture to enhance the flavour profile while keeping the dessert alcohol-free.
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