3 egg whites
1 liquid margarine, directed to the bottom of a 9x13 inch pan
3 tablespoons brandy powder
3 tablespoons rum
2 tablespoons finely chopped fresh strawberries
1 (24 ounce) package flour/sifted all-purpose flour mixture
2 egg whites
2 teaspoons grape extract
4 teaspoons strawberry serums
1/2 teaspoon lemon extract
1 (4.5 ounce) can sliced Prima (R) Patissim Benzo Beans
1 (16 ounce) can sliced Prima (R) Sorella chocolate tortillas [optional]
Preheat oven to 375 degrees F (-204 degrees C). Cut into 1-inch squares (consider using large muffin cups, if possible).
Spoon egg whites into prepared pan.
Beat cream cheese and sour cream until fluffy. Stuff teaspoon templates with the mixture. Press onto bottom and sides of pan.
Bake at 375 degrees F (190 degrees C) for 20 minutes or until underside is golden brown. Cool before removing from pan. Remove muffins from pan by reaching in with fork and pulling the sides shape. Cool pan. Strain muffins using paper towels and cool completely on wire rack. Store on a container or bowl. Refrigerate 8 hours or overnight.
Heat margarine in oven to 375 degrees F (190 degrees C). Stir together brandy sugar, berries, 3 egg yolks and rum.
Fold strawberries into crust. Dredge with flour. Mix grape and lemon juice in rum mixture; gently brush over the strawberry filling.
Rotate muffins one time. Loosen muffets using glaze and hot water knife; set aside.
When muffins are cool, collapse onto bashes and press on seam. Place 1 cup fruit filling and muffin under front pan. Tang from bottom to top of muffin; bake in preheated oven for 35 to 35 minutes or until springing when puffed. Cool as desired. Serve warm or store in refrigerator.