Rhubarb Compote, Mascarpone Cream and Speculoos Verrines
Create a chic, no-fuss dessert by layering tart rhubarb compote, silky lightly-sweetened mascarpone cream and crunchy speculoos crumbs. These make-ahead verrines deliver vibrant colour, contrasting textures and just the right balance of sweet, tangy and spiced – perfect for spring brunches or an elegant after-dinner finale.
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Preparation 20 min
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Rest 10 min
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Baking 30 min
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Servings 4
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Level Débutant
Ingredients
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Tip
You can use a piping bag to add the mascarpone cream into the verrines.
Preparation steps
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Rhubarb Compote, Mascarpone Cream and Speculoos Verrines
Create a chic, no-fuss dessert by layering tart rhubarb compote, silky lightly-sweetened mascarpone cream and crunchy speculoos crumbs. These make-ahead verrines deliver vibrant colour, contrasting textures and just the right balance of sweet, tangy and spiced – perfect for spring brunches or an elegant after-dinner finale.
Tip
You can use a piping bag to add the mascarpone cream into the verrines.
Ingredients
- Caster sugar : 4 tablespoons
- Rhubarb : 300 grams
- Mascarpone cheese : 150 grams
- Whipping cream 30% : 100 milliliters
- Icing sugar : 2 tablespoons
- Speculoos cookies : 10
Preparation steps
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Cut the rhubarb into pieces and cook with the sugar for 10 minutes in a saucepan. Let cool.
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Whip the cream with the mascarpone and the icing sugar until firm.
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Crumble the speculoos cookies.
In each verrine, add a layer of speculoos, a layer of rhubarb compote, and a layer of cream.
Repeat.
Refrigerate for at least 30 minutes before serving.