2. Prepare the mascarpone cream
- Whip the mascarpone
- Add the vanilla and icing sugar
- Gradually pour in the very cold liquid cream
- Continue whipping until stiff peaks form.
The result: a light, smooth and perfectly firm cream.
3. Prepare the speculoos
- Roughly crush the biscuits
- Reserve for assembly
4. Assemble the verrines
- Place a layer of strawberries
- Pipe a layer of mascarpone cream
- Add the crumbled speculoos cookies
- Add another layer of strawberries
- Finish with a beautiful rosette of cream
- Sprinkle with crumbled speculoos cookies.
5. Refrigeration
- Refrigerate for at least 30 minutes
- Serve chilled
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