ROCESS: Preheat the oven to 375℉

In a baking tray; Layer phyllo sheets one at a time while brushing each sheet with melted butter. Layer, Brush with butter and repeat for all sheets. Using a sharp knife or pizza cutter; Cut the layered sheets once in the middle horizontally. Divide into 4 halves vertically and you will have small squares as in the picture below.

Place in oven for 8-10 mins or as per the packaged instructions!

While the sheets bake; let’s make the whipped coffee cream. In a clean glass bowl; add the semi-frozen cream along with instant coffee. Lightly whip for about a minute or two and start adding sugar a little bit at a time while still whipping the cream. Whip until the cream makes some soft peaks; taste and see if you want more sugar at this point(I prefer less sweet). Once, you have reached the soft peaks whip for exactly another minute and it’s ready. Place in the refrigerator for 5 mins to chill.

SERVING: Let the sheets cool before plating. Take each small square and layer with some whipped cream and chocolate shavings. I prefer 1-2 phyllo squares topped with cream. Enjoy!