3 Summer Layered Desserts in Glasses with Mascarpone Whipped Cream

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pour 600 ml of very cold heavy cream into a stand mixer, add 450 g mascarpone and 1 tsp vanilla powder. Whip on increasing speed until the cream begins to thicken, then gradually add 50 g powdered sugar while continuing to beat until stiff peaks form.
   ▶ ≈0:08
2. 2
   Divide the mascarpone whipped cream equally into three piping bags (approximately 350 g each) and set aside.
   ▶ ≈0:47
3. 3
   For the strawberry verrines: dice 400 g fresh strawberries and place in a pot with 10 g sugar. Stir in 1 tbsp lemon juice and bring to a boil over low heat, stirring gently without crushing the berries, until a light compote forms. Remove from heat and let cool completely.
   ▶ ≈1:04
4. 4
   In a glass, place a roughly crushed boudoir biscuit at the bottom, add a layer of strawberry compote, pipe a generous layer of mascarpone cream, then another layer of strawberries. Repeat the strawberry and cream layers, then top with a fresh strawberry half for decoration.
   ▶ ≈1:40
5. 5
   For the Twix-caramel verrines: chop 6 Twix bars (3 packages) into small pieces. Place one whole Twix bar in the bottom of a glass, drizzle with caramel sauce, pipe a generous layer of mascarpone cream, add more caramel sauce, then finish with a final layer of cream. Garnish the top with a Twix piece.
   ▶ ≈2:34
6. 6
   For the chocolate-hazelnut verrines: pulse 100 g speculoos biscuits in a food processor until finely crushed and set aside. In a pot, heat 75 ml milk and stir in 175 g chocolate-hazelnut spread over gentle heat until fully combined and smooth, creating a pourable sauce to prevent it from setting.
   ▶ ≈4:07
7. 7
   In a glass, place some crushed speculoos biscuits at the bottom, add a layer of the chocolate-hazelnut sauce, pipe a layer of mascarpone cream, and sprinkle more crushed biscuit. Repeat the layers of biscuit and sauce, ensuring good coverage, and finish with a final layer of cream on top.
   ▶ ≈4:47