Desserts, Food, Summer
Comments 6

Strawberry Speculoos Verrine


Before we begin I will need to clear something up… As I mentioned before I have a few fussy eaters amongst my closest friends { you know who you are 🙂 } who worry a lot about eating raw eggs.

This is something which in the UK started quite sometime ago and I can tell you guys it is absolutely safe nowadays as long as you use FRESH approved eggs. I found a really interesting article for those who are interested in the matter and would like to read on….

Now warning aside we can begin to enjoy this yummy summer dessert.


I get super excited when the strawberries season is here…. NEVER eat strawberries out of season they taste of nothing… But in season… They are sooooo delicious.

So here is a super easy and pretty healthy way to put this to the test!!!!

Oh but what’s a Verrine? Well it’s just the French name for “in a glass” or “in a jar”… It is very popular in France and I will be posting a lot of them so I hope you guys will like it 🙂


Serves 6 – What you will need:

  • 1 strawberry punnet
  • 1 tsp of vinegar
  • 250g of fromage frais o%
  • 2 eggs – white and yolk separated
  • 40g icing sugar
  • 1 pinch of salt
  • 1 tsp of vanilla sugar
  • 12 Speculoos
  • 6 glasses or jars
  • 6 mint leaves tips (for decoration – optional)


Step 1:

Cut the tail of the strawberries, cut in half keeping 6 small ones whole for decoration. Put in water with the vinegar and leave to soak. This is my Nan’s trick to ensure that all the little hairs on the strawberries are gone, which for some people can be an irritant!

Step 2:

Put your yolk in a ceramic/glass bowl, add the icing sugar as well as the vanilla sugar and mix well until you get an unctuous consistency.

Step 3:

Add the fromage frais and whisk until smooth

Step 4:

Beat your whites until firm and add a pinch of salt to help keep it firm and glossy. Add the mixture to the yolk mixture and fold well.


Step 5:

Put 8 Speculoos in a freezer bag, wrap in a clean cloth and beat with a rolling pin. This can be fun and release a lot of anger so go for it! What you want is to get the Speculoos into nice crumbs.

Step 6:

THE FUN BIT!!!! Divide the crumbs in equal measure in the glasses, then proceed with the strawberries and then the egg mixture. Leave in the fridge to set, no more than 2 hours ahead as it can begin to “cook” the strawberries and make the biscuits too soggy.

Step 7:

Upon serving crumb up the remaining of the Speculoos, put on the top of your dessert with a whole strawberry and mint leafs for decoration.

And voilà… Bon appetit ♥♥♥

Strawberry_Verrine_Bon_AppetitPictures taken by the extremely at lented photographer and my lovely friend Genevieve Stevenson  – thanks for your amazing work ♥♥♥


  1. Kate W says

    oh this looks amazing I can’t wait to try it Virgie! love you and your work xx

  2. You can never have too many strawberries recipes, can´t you! This sounds wonderful, love the addition of speculoos!

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