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Berry Verrine

Berry Verrine
Kevin D. Weeks for NPR
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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.

Copyright 2023 NPR. To see more, visit https://www.npr.org.

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