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TIRAMISU-FILLED MINI PHYLLO SHELLS Courtesy of Chef Dino Lubbat, Dinotto Ristorante, Chicago Ingredients
34 ounces mascarpone cheese
½ cup Kahlua
1/8 cup Marsala wine
1cup sugar
1 large egg, white only
1½ cup heavy cream
50 Athens® Mini Shells (Traditional, Chocolate, or Graham)
2 ounces chocolate shavings, for topping
In a medium mixing bowl, combine mascarpone cheese with Kahlua, Marsala wine, sugar, egg white and heavy cream until blended to a thick cream consistency. Do not over whip. Chill for 3 hours until it sets.
Pipe mixture into each Mini Shell and garnish with chocolate shavings or desired topping.
Tips
• Add 1 tablespoon instant coffee powder for additional coffee flavor.
• Garnish with chocolate curls, instant coffee powder or cocoa powder.
Yield: 50 desserts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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