Fresh mascarpone cheese and Speculoos


  • 200g of mascarpone cheese
  • 2 containers of natural mousse-style yoghurt
  • 200g of Speculoos
  • Strawberry coulis
  • 30g of butter


  • Using a blender blend the butter and Speculoos.
  • Now do the exact same thing except with the mascarpone, yoghurt and sugar this time.
  • Once this is done place the Speculoos and the mascarpone in the fridge (separately!) for 10 minutes.
  • In verrines firstly add the Speculoos mix, then the mascarpone and lastly top with the strawberry coulis.
  • Enjoy!

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