Mascarpone Cream with Strawberries Speculoos Cookies

This indulgent treat brings together the velvety richness of mascarpone with the sweetness of ripe strawberries and the spiced charm of Speculoos cookies.

Mascarpone Cream with Strawberries and Speculoos Cookies

Savor the decadence of Mascarpone Cream with Strawberries and Speculoos Cookies – a dessert that marries velvety smoothness with the vibrant freshness of strawberries and the delightful crunch of spiced cookies.
Perfect for satisfying sweet cravings or impressing guests, this dessert is a symphony of textures and flavors that will leave you longing for more. Let's create a dessert that effortlessly blends sophistication with simplicity.
Prep Time 20 minutes
Resting time 2 hours
Total Time 2 hours 20 minutes
Course Brunch, Dessert
Cuisine French
Servings 6


  • 2 mixing bowls
  • 1 whisk
  • 1 silicon spatula
  • 6 serving glasses
  • 1 hand mixer


  • 2 eggs
  • cup powdered sugar (40 g)
  • 8 oz mascarpone (226 g)
  • 1 tsp powdered sugar
  • 1 tsp vanilla extract
  • speculoos cookies (crushed or whole for garnish)
  • 1 lb strawberries (hulled and sliced)


  • Prepare the Mascarpone Cream: Separate the egg whites from the yolks. Reserve the whites in a large bowl. In a mixing bowl, whisk the yolks and the powdered sugar until the mixture turns white. Then add the vanilla and the mascarpone. Mix well until you obtain a very smooth mixture.
  • Finish the Mascarpone Cream: beat the egg whites with a hand mixer until stiff, add the tsp of powdered sugar before the whites are firm. Add the whites to the mascarpone mixture with a silicone spatula. Add and mix gently.
  • Prepare the speculoos: Crush the speculoos (no need for a blender, just a freezer bag and a rolling pin). Keep a whole speculoos for each verrine for presentation.
  • Assemble the Dessert: to assemble, in serving glasses or bowls, layer the mascarpone cream with crushed speculoos and sliced strawberries. Make 2 layers but do not sprinkel speculos on top (you will do it just before serving to keep them crunchy).
  • Chill the Mascarpone Cream: place the mascarpone cream in the refrigerator for at least 30 minutes to allow it to firm up slightly.
  • Serve the Dessert: Sprinkle crushed Speculoos cookies and one whole speculoos on top of the mascarpone and strawberries just before serving. The spiced flavor of Speculoos adds a delightful crunch to each bite.


  • Customize the sweetness level by adjusting the amount of powdered sugar.
  • Replace strawberries with raspberries or other fruit like mango or peach.
Keyword Quick & Easy, Strawberry

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