This dessert verrine was inspired by the English trifle. The strawberry mousse is made with mascarpone cheese and flavored with amaretto. The cookies add crunch, some chocolate and a hint of mint. The blueberries ... are blue. This makes a stunning red, white and blue dessert for the Fourth of July, Memorial Day, Veterans Day or any time you're feeling patriotic.
Makes 6 verrines
Strawberry Mousse
1 pound strawberries, hulled and sliced
3 to 4 tablespoons sugar (depending on how sweet the berries are)
3 tablespoons amaretto
1 cup mascarpone, at room temperature
1 cup whipping cream
Pepperidge Farm Mint Milano cookies, coarsely crumbled
1 cup fresh blueberries
Process 3/4 pound of strawberries with sugar and amaretto in a food processor until pureed. Add mascarpone and whipping cream, and pulse until well mixed.
For The Verrine
Layer 1: Distribute strawberry mousse among glasses.
Layer 2: Add crumbled Milano cookies
Layer 3: Spread a few blueberries -- enough to show clearly through the glass -- over the cookies.
Layer 4: Top blueberries with remaining strawberries.
Layer 5: Whip remaining cream and add to top. Garnish with additional berries if desired.
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