All the familiar flavors of shortcake come together in this fanciful form. Chill a thin layer of berry gelatin in the bottom of teacups, pour on a layer of creamy gelatin -- panna cotta, a classic Italian dessert -- and add pound cake. As the layers chill, they hold together; invert, and voila!
Espresso Mousse Brownies. So rich! I failed making the mousse. Instead of folding the fresh whipped cream into the other ingredients, I whipped it all. Results were not pretty! I ended up using another mousse recipe. The brownie portion was great though and I used chocolate chips on top of the mousse layer.