Preheat oven to 350 and bake phyllo cups for 5-7 minutes or as per package instructions. Set aside and let cool.
Combine 1 tsp orange rind, orange juice, lemon juice, cornstarch and egg yolks in a saucepan over medium heat. Whisk continuously until smooth and thickened, about 5 minutes. Stir in butter until is melts and is incorporated. Remove from heat and place pan in a large bowl filled with cold water. Stir occasionally.
Combine white chocolate and 2 tbsp of whipping cream and microwave until chocolate has melted and is smooth (this can also be done on a double boiler). Add the rest of the whipping cream and the sugar. Beat on a high speed until stiff peaks form.
To assemble, fill a phyllo cup halfway with orange curd then top with a dollop of white chocolate whipped cream. To decorate, combine sparkling sugar and grated orange peel and sprinkle on top.
Cups are best served right away or soon after assembly. Enjoy!