- 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.