Description
Light and airy Provencal dessert with layers of sweet strawberries and velvety mascarpone cream. A no-bake, elegant option ready in 15 minutes that impresses guests with a fresh, festive twist on classic French flavors.
Ingredients
500g fresh strawberries (well-ripened and fragrant)
250g mascarpone (creamy texture)
20cl cold whole heavy cream (minimum 30% fat)
80g powdered sugar (adjust to taste)
1 tsp vanilla extract (optional)
Crushed shortbread biscuits (type spéculoos/palets bretons)
1 fresh mint leaf (per serving, for garnish)
Instructions
Wash and hull strawberries, cut into small pieces (keep some whole for decoration)
In a mixing bowl, whip mascarpone with cold heavy cream, powdered sugar, and vanilla extract
Place crushed biscuits at the bottom of verrines (optional for crunch)
Add a layer of chopped strawberries, followed by a layer of mascarpone cream
Repeat with additional strawberry and mascarpone layers
Finish with a dollop of whipped cream and a reserved strawberry or mint leaf
Notes
Adjust sugar based on strawberry sweetness
Use spéculoos or Breton cookies for maximum authenticity
Refrigerate for 2 hours to let flavors meld
Serve within 8 hours for best texture
- Prep Time: 15
- Category: Desserts
- Method: Assembling
- Cuisine: French
Nutrition
- Serving Size: 1 verrine
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg