(13-ounce) jar chocolate-hazelnut spread
(8-ounce) container mascarpone cheese
(1.9-ounce) packages frozen phyllo cups, thawed (30 shells)
cup chopped toasted hazelnuts
Garnish: sifted confectioners' sugar
In a small bowl, combine hazelnut spread and mascarpone cheese. Beat at medium speed with an electric mixer until smooth. Spoon or pipe mixture into phyllo cups. Top with chopped toasted hazelnuts and raspberries. Garnish with confectioners' sugar, if desired. Serve immediately. Note: We used Nutella® hazelnut spread.