Layered cookie cups with OREO Crumb, rich Cadbury Bournville ganache and smooth Philadelphia cream filling. A modern twist on tiramisu with indulgent texture and flavour. Recipe to be enjoyed as part of a healthy, active lifestyle.
Tiramisu Cups with OREO® Crumb, Cadbury® Bournville and Philadelphia®
- 1h
- Serves 10

For the cups:
115 g cold butter
190 g soft brown sugar
2 g vanilla extract
60 g egg
245 g plain flour
1 tbsp corn flour
0.5 tsp baking powder
100 g OREO Crumb filling, blitzed to a fine crumb
For the chocolate ganache:
60 g Bournville Dark Chocolate
60 g double cream
2 tsp instant espresso powder
For the cream cheese filling:
200 g Philadelphia Original
75 g double cream
20 g icing sugar
Cadbury® Bournville cocoa powder to finish
Blitz the OREO crumb in a blender.
Cream the butter and sugar, add the OREO Crumb. Add vanilla and egg, flour, cornflour, salt and baking powder. Line muffin tins with paper muffin cases. Portion the dough into 70g pieces and press into the muffins case to create your little cookie cups.
Bake for 12mins at 180 Degrees C. Once cooked, remove the tray from the oven, leave to cool slightly and then shape the cookies to reestablish the shape. A shot glass pressed into each cookie works well for this. Leave to cool in the muffin tray.
For espresso ganache:
Place the cream in a pan and heat gently. Once hot, remove from the heat and stir in the Cadbury Bournville chocolate and espresso powder. Mix until fully combined and set aside. Pour a little of the ganache into each cup and leave to set.
For the Philadelphia filling:
Gently whip the cream until you have soft peaks, be careful not to overwhip. In a separate bowl, mix the Philadelphia with the icing sugar then fold in the whipped cream.
Spoon the filling into a piping bag with a star tipped nozzle. Pipe the cheese filling in and on the cooled cookie cups. Dust with Bournville cocoa powder and OREO Crumb (optional).































