This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Strawberry, kiwi and mascarpone verrines
Chopped kiwi with lemon, ripe strawberries and smooth mascarpone cream.
80 K 4.8/5 (27 reviews)
25 min.
Easy
3.10 €
4 verrines
9 IngredientsLast modified on: June 12th 2016
For 4 verrines, you will need:
- 1
100 g Mascarpone - 2
100 ml liquid cream - 3
30 g caster sugar - 4
10 g vanilla sugar - 5
1 egg - 6
3 kiwis - 7
200 g strawberries - 8 1 tablespoon caster sugar
- 9
1 tablespoon lemon juice - Total weight: 850 grams
Times for this recipe
Preparation: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Prepare the mascarpone cream
Put into a food-mixer bowl: 100 g Mascarpone, 100 ml liquid cream, 30 g caster sugar, 10 g vanilla sugar and 1 egg.Stage 2 - ⌛ 4 min.
Beat until the cream is smoothly mixed and a similar consistency to chantilly cream.
Set aside in the fridge.
Set aside in the fridge.
Stage 3 - ⌛ 5 min.
Prepare the fruit
Peel 3 kiwis, then slice thinly and cut the slices into quarters.Mix with 1 tablespoon caster sugar and 1 tablespoon lemon juice.
Stage 4 - ⌛ 5 min.
Prepare 200 g strawberries, cut in half lengthways and use to line around the outside of your verrines...
Stage 5
...like this.
Stage 6 - ⌛ 2 min.
Assemble the verrines
Put a dab of cream in the bottom of the verrine...Stage 7 - ⌛ 2 min.
...fill with pieces of kiwi.
Stage 8 - ⌛ 2 min.
Top with mascarpone cream.
Stage 9
Serve cool, but not too cold.
Remarks
If you like it, you can add a tablespoonful of rum or Amaretto to the cream.
Keeping: A few hours in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 160 RDI=20 % | 80 RDI=10 % | 1,250 RDI=60 % | 5,220 RDI: 60 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 9 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per verrines | 5 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 310 RDI=20 % | 1,310 RDI: 20 % |
How much will it cost?
- For 4 verrines : 3.10 €
- Per verrines : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry and kiwi fruit salad, Fraisier (French strawberry cake), Strawberry Charlotte, Clear strawberry juice, Strawberry mousse with mascarpone, ... See them all 20
Mascarpone
Like these other recipes: Pear and strawberry verrine with tiramisu cream, Amandier (gluten-free almond cake), Tiramisu balls, Brussels sprouts à la Lombarde, Clementine Tiramisu, ... See them all 21
Liquid cream
Like these other recipes: Croque-monsieur complet, Sliced veal with leeks and mushrooms, Apricot fool, Cod loin with saffron, Chicken Brussels pie, ... See them all 174
Caster sugar
Like these other recipes: Muffin dough, Caramelized brioche with pear and kiwi, Pistachio ice cream, Pistachio confectioner's custard, Invisible apple cake, ... See them all 376
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011329 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025497 K 25 20 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish. September 7th 2018391 K3.8 3 hours 20 min.
How to prepare cauliflower
This is how to start with a whole califlower and finish with only the best of the vegetable. February 5th 2022235 K4.1 35 min.
Kouign-amann
Kouign-amann is a traditional cake from Brittany. the name means butter cake in Breton (Kouign = cake, amann = butter). It is a sort of caramelized millefeuille, crunchy on the outside and melting in the middle. May 24th 2018157 K4.3 6 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.