Lushious and surprisingly light, this "cheesecake" was divine.
Recipe coming soon, for I did not make this myself, it was a lovely guest appearance in my kitchen.
Ingredients (16 servings):
2 cups crushed speculoos or gingerbread (pain d'épices) cookies
1/2 cup (120 g) melted butter
1 cup (250 ml ) mascarpone
1/4 cup (60 ml ) plain yogurt
1/4 cup (50 g) sugar
1 tsp vanilla
Garnish : 1 lb fresh strawberries, halved or quartered
Directions:
1. Crush the speculoos or gingerbread cookies with the melted butter until obtaining an even mixture. Place molds on a baking sheet and pack the mixture at the bottom of each mold. Refridgerate until the mixture hardens a bit.
2. Whip the mascarpone, yogurt, sugar and vanilla. Spread this mixture on top of the cookie layer.
3. Gently lay the strawberries on top of the mascarpone.
Serve cold and be proud.
Ingredients (16 servings):
2 cups crushed speculoos or gingerbread (pain d'épices) cookies
1/2 cup (120 g) melted butter
1 cup (250 ml ) mascarpone
1/4 cup (60 ml ) plain yogurt
1/4 cup (50 g) sugar
1 tsp vanilla
Garnish : 1 lb fresh strawberries, halved or quartered
Directions:
1. Crush the speculoos or gingerbread cookies with the melted butter until obtaining an even mixture. Place molds on a baking sheet and pack the mixture at the bottom of each mold. Refridgerate until the mixture hardens a bit.
2. Whip the mascarpone, yogurt, sugar and vanilla. Spread this mixture on top of the cookie layer.
3. Gently lay the strawberries on top of the mascarpone.
Serve cold and be proud.
This looks ah-mazing!!
ReplyDelete