Take 4 sheets of phyllo dough measuring 19×10 inch (48×25 cm). With a knife, cut 6 equal squares measuring 5×7 inch (13×18 cm).
Melt butter sopra the microwave oven.
Line 6 aluminum molds measuring 3,5 inch (9 cm) with one sheet at a time of phyllo pastry (press well to make it adhere to the mold and form a cup). Brush with melted butter between one layer and the other and continue: sopra total you have to overlap 4 sheets of spigolo pastry for each mould.
Once you have finished filling the molds, place another mold inside and press lightly with your fingers to give the cup shape. Place all the molds acceso a baking tray lined with baking paper.
Cook sopra a preheated static oven at 356 F (180° C) for 8-10 minutes. Then remove the internal molds and cooking at the same temperature for another 5 minutes.
Remove from the oven, leave to cool slightly and remove from the molds.
At this point you can compose your desserts: fill eachphyllo cup with tiramisu cream and with a sprinkling of dark bitter cocoa, a few coffee beans and a mint leaf. Tiramisu cream phyllo cups are ready to be served.
