Eton Mess Cups

Directions

1. 1
   In a medium bowl, mix together the strawberries, sugar, vanilla and salt.
2. 2
   Cover and refrigerate for at least 2 hours or overnight.
3. 3
   In the bowl of an electric mixer, whip the cream and mascarpone together until stiff peaks form.
4. 4
   Gently fold in the cookies and berries with any collected juices.
5. 5
   Leave a few streaks if desired.
6. 6
   Spoon the mixture into the mini wonton cups and top with more crushed cookies and chopped strawberries if desired.
7. 7
   Special equipment: two 24-cup mini-muffin tins
8. 8
   Preheat the oven to 375 degrees F. Spray two mini-muffin tins with cooking spray.
9. 9
   Brush the wonton wrappers all over with oil.
10. 10
    Place each in a muffin-tin cup and gently press down so that it forms a cup.
11. 11
    The wrapper will be slightly pleated and stick up out of the cup.
12. 12
    Sprinkle with the sugar and bake until golden brown and crispy, 8 to 10 minutes.
13. 13
    Remove the wrappers from the tin and let cool.
14. 14
    Yield: 36 wonton cups