Ensure your mascarpone cheese is at room temperature for easier mixing and to prevent lumps, creating a smoother cream.

If using ricotta, draining it thoroughly is paramount; excess moisture will make your cream bombs soggy and less stable. You can even press it lightly with a paper towel.

For elegant presentation, use a piping bag with a star tip; alternatively, a simple spoon also works!

Fill the shells just before serving, as phyllo shells can soften quickly once filled.

Do not overmix the cream, as this can cause the mascarpone to separate and become too liquidy; mix until just combined and fluffy.

If mascarpone is hard to find, you can use an equal amount of cream cheese softened with a tablespoon of heavy cream.

You can omit the ricotta for an even richer, denser cream, or use part-skim ricotta if you prefer a lighter filling (ensure it's very well-drained).

For different flavors, consider a few drops of almond extract instead of vanilla, or swirl in a tablespoon of espresso powder for a tiramisu-inspired variation.

A touch of orange zest works beautifully instead of lemon.

If mini phyllo is unavailable, use mini shortbread cookies as a base, or even hollowed-out mini cupcakes.

These cream bombs are best enjoyed fresh, right after assembly.

Leftover cream filling can be stored in an airtight container in the refrigerator for up to 2-3 days; fill fresh phyllo shells as needed.

If storing assembled cream bombs, place them in a single layer in an airtight container in the refrigerator for no more than a day; shells will soften.

Reheating is not recommended for assembled cream bombs.