- 100 g sugar-free shortbread
- 320 g fresh cheese spread
- 160 g butter
- 120 g mascarpone at room temperature
- 60 g maple syrup
- 80 g blueberries
- 50 g raspberries
- 100 g strawberries
- 1 teaspoon vanilla extract
Place the biscuits in a mortar and crumble with the pestle. Melt the butter and add to the crumbled biscuits, then mix until the texture is sandy. Divide the mixture equally into the bottom of 4 small clear glass jars, pressing with the pestle to pack the mixture down. Transfer into the fridge for 15 minutes.
Vigorously cream the mascarpone with the cheese spread, vanilla extract and maple syrup until you have a smooth cream. Transfer the cream into a pastry bag without a nozzle.
Wash 3-4 strawberries of about the same size for each small glass. Chop them in half lengthways and rest them on the biscuit base with the tip facing upwards, sticking them firmly to the glass of the little jar so that they form a mini crown over the biscuit base. Fill the little glasses with the cheese cream, leaving a few centimetres from the top of the jar.
Top with the raspberries and blueberries and close the jars. Place in the fridge for at least 1 hour, or even longer. Allow to stand for 10 minutes outside the fridge before serving.