Cookies cream
Our cookies cream with mascarpone and yoghurt is the perfect dessert. The fluffy cream is extra crunchy thanks to the cookies. You absolutely have to try the recipe.
INGREDIENTS (For 4 glasses of 250 ml each)
FOR THE CREAM
220 g chocolate chip cookies
250 g mascarpone
65 g powdered sugar
120 g natural yoghurt
1 tsp vanilla extract
100 g cream
½ pack of vanilla sugar
FOR THE DECORATION
8 chocolate chip cookies
PREPARATION
Step 1
Prepare 4 dessert glasses (250 ml each). Put 70 g of the cookies in a food processor and grind into fine crumbs. Put the mascarpone in a mixing bowl, sift the icing sugar and add it. Mix with natural yoghurt and vanilla extract to form a smooth cream. Make sure that there are no lumps and that the cream is nice and smooth.
Step 2
In a separate bowl, whip the cream until stiff. While whipping, slowly add the vanilla sugar. Fold the whipped cream into the cream, then fold in the cookie crumbs last. Process the remaining 150 g of cookies by hand into coarse crumbs. Put the cookie cream in a piping bag and cut the bottom of the bag about 1 cm.
Step 3
Fill the dessert glass with the cream up to a third, then sprinkle the coarse cookie crumbs until the cream is covered. Pipe the cookie cream on again. Decorate the cream with two mini cookies each and sprinkle a few cookie crumbs in the middle. The dessert will keep in the fridge for about 2 days. However, the cookies may then soften a little.
Our tip
Winter season
In the winter months, you can add a pinch of gingerbread spice and ¼ teaspoon of cinnamon and you’ve conjured up a winter dessert.
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