Mascarpone, Chocolate and Strawberry Verrine
with mascarpone cream, chocolate mousse, speculoos cookies, strawberries and meringue
Ingredientes
Cookie Layer
- 250 g speculoos cookies
Chocolate Mousse Layer
- 400 ml milk
- 50 g white sugar
- 4 egg yolks
- 20 g cornstarch
- 100 g chocolate (50 to 60% cocoa)
Mascarpone Cream
- 500 g mascarpone cheese
- 400 ml heavy cream
- 150 g powdered sugar
- 2 tsp vanilla essence
Decoration
- 300 g strawberries
- meringue kisses
- powdered sugar
Preparação
Cookie Layer
- In a food processor, grind down the cookies for a few seconds.
Chocolate Mousse
- Mix the milk with the sugar in a pan. Bring over medium heat until it starts to boil.
- In the meantime, beat the yolks and cornstarch with a hand whisker, making sure it is fully incorporated.
- Gradually pour about half of the milk into the yolk mixture, always whisking during the process.
- Return this mixture to the pan with the remaining milk and mix again.
- Bring over medium heat, continuing to stir until the mixture thickens and boils for a couple of minutes. Remove from the heat and set aside.
- In a bowl, place the chopped chocolate.
- Pass the egg cream through a sieve to ensure its smoothness. Then add it to the chocolate and let it rest for a bit.
- Mix the cream with the chocolate, which should be melting from the warmth, until you have a smooth mixture.
- Cover with cling wrap and place the chocolate mousse in the fridge so it can cool down completely.
Mascarpone Cream
- In the mixer, beat the cream cheese with the heavy cream until smooth.
- Slowly add the powdered sugar and the vanilla essence, mixing until it is incorporated.
- Store in the fridge until you are ready to prepare the dessert.
Preparation
- Wash and chop the strawberries into smaller bits.
- Split the cookies between 8 glasses of the same size.
- With a pastry bag, pipe the chocolate mousse layer equally in each glass.
- Follow the same procedure for the mascarpone cream, adding some chopped strawberries and meringue kisses in the middle of the cream.
- Smoothen the top of the glasses and decorate them with a few more strawberries and meringue. Sift a bit of powdered sugar on top.
- Refrigerate the glasses for about 1 hour before serving.
Notas
If you would like to make your own meringue kisses like I did, you can use the leftover egg whites from the chocolate cream so there's no waste.