Strawberry and gingersnap verrines

These strawberry gingersnap verrines are easy and quick to prepare and make a light and fruity summer dessert that will nicely end a meal.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people


  • 1 packet of speculoos or gingersnap cookies

For the strawberry coulis:

  • 300-400 g (3 cups) of small or sliced strawberries
  • 2 tbsp sugar

For the mascarpone cream:

  • 200 g (3/4 cup) fromage blanc or quark or plain yogurt (depending on what you can find)
  • 200 g (3/4 cup) mascarpone cheese, at room temperature
  • 2 vanilla sugar packets or 1 Tbsp sugar and a dash of vanilla extract
  • the zest of 2 lemons


Prepare the strawberry coulis:

  1. Put the strawberries into the blender, cover and blend until smooth.
  2. Strain the coulis through a sieve and set aside.

Prepare the mascarpone cream:

  1. Loosen the mascarpone cream using a spatula, then add the rest of the ingredients and mix until smooth.

Assemble the verrines:

  1. Crush the gingersnaps in your food processor or blender and set aside.
  2. Start building the layers: sprinkle a third of the gingersnap crumbs into the 4 verrines. Spoon a 3 cm (1 inch) layer of mascarpone cream over the gingersnaps, followed by a layer of strawberry coulis.
  3. Repeat until you reach the top of the verrine.
  4. Sprinkle the remaining gingersnaps on the top then chill until ready to serve.