My kitchen houses many of the books in my cookbook collection. On the second-to-lowest shelf is one of my many Martha Stewart Living cookbooks, with a photo of Martha on the spine. When my daughter was a baby, she used to point to the photo and exclaim, “Look, that’s Bubby!”

The similarities don’t end there. My mother is quite the domestic diva herself.

This exquisite recipe and presentation is one of her signature desserts. It’s elegant and refined, and the taste is deliciously delicate.

Dairy option: Replace the non-dairy whipped topping with heavy cream


  • 1 pkg. phyllo dough (extra-fine sheets)

Orange mousse:

  • ¾ cup sugar
  • 4 egg yolks
  • 1 tbsp. orange zest
  • 2 tbsp. cornstarch
  • 8 oz. (1 cup) non-dairy whipped topping
  • ½ cup fresh orange juice

Citrus punchsietta:

  • Orange juice
  • Splash lime juice
  • Splash lemon juice
  • Rum

Optional garnish:

  • Clementines, thinly sliced
  • Sugar


  1. To prepare the phyllo baskets: Preheat the oven to 400° F. Cut the sheets of phyllo dough into 4-inch squares (you may cut through a few sheets at a time).
  2. On a flat surface, spray a square of phyllo dough with nonstick cooking spray. Place a second square of phyllo dough on top of the first to form a star shape (you should be able to see all 8 corners of the two squares). Spray the second square with the nonstick cooking spray. Add a third square at the same angle as the first. Spray. Add a fourth square at the same angle as the second. Spray. Each phyllo basket will be 4 sheets thick.
  3. Spray a muffin tin or round ramekins with the nonstick cooking spray. Cup the phyllo star loosely in your hand to form a 4-inch round shape, and gently press it onto the muffin tin or ramekin. Repeat with the remaining squares of phyllo dough. Bake until lightly browned, 7–8 minutes. Remove from the oven and allow to cool. Cover and let stand at room temperature until ready to serve.
  4. To prepare the mousse: In the bowl of an electric mixer, beat the sugar and egg yolks. Beat in the orange zest and cornstarch. Remove the mixture from the bowl and set aside.
  5. In the bowl of the mixer, whip the non-dairy whipped topping until stiff peaks form. Add the orange juice and beat for 30 seconds. Beat in the egg yolk and sugar mixture for several minutes until evenly incorporated. Refrigerate the mousse in an airtight container until ready to serve.
  6. To prepare the punchsietta: Combine all the punchsietta ingredients and pour into shot glasses or mini-stemware.
  7. To prepare the optional baked clementine slices: Coat both sides of the clementine slices with sugar. Bake, uncovered, at 350° F until golden, about 10–15 minutes. Allow to dry on parchment paper for 15 minutes before serving.
  8. To serve, spoon the mousse into the phyllo baskets, garnish with a clementine slice, and serve the punchsietta on the side. Serves 6.