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
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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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