Here’s an easy recipe to turn strawberries into a fresh, seasonal dessert!
Ingredients
- 4 Verrines
- Strawberries: 400 g
- Mascarpone: 250 g
- Lime: 30 ml of juice and zest of one lime
- Speculoos cookies: 150 g
- Pistachios: 50 g
- Powdered sugar: 2 tablespoons
Preparation
Total Time
15 minutes
Prep Time
15 minutes
Cooking Time
0 minutes
- Strawberry Preparation
Begin by slicing 400 grams of fresh strawberries. Sprinkle them with the powdered sugar and drizzle with both the lime zest and juice. Toss these ingredients together and set aside.
- Mascarpone Cream
In a mixing bowl, whip the mascarpone with the zest from one lime until the mixture is smooth and airy.
- Crumble Preparation
Crush 6 Speculoos cookies into small crumbs and mix with 50 grams of crushed pistachios.
- Assembling the Verrines
Start by placing a layer of the crumble mixture at the bottom of each verrine. Next, add a layer of the mascarpone cream followed by a generous serving of the marinated strawberries. Finish each dessert with a sprinkle of pistachios for garnish.
- Strawberry Preparation
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.