- 4 cups Ginger Snaps crumb, fine
- 1 cup unsalted butter, melted
- 1/2 cup yogurt
- 2 cups of marscapone
- 1/2 cup sugar
- 1 tsp vanilla
- 4 cups strawberries
- 1 cup redcurrant jelly
- 1 tbsp strawberry or orange liqueur
Mix cookie crumbs and butter well. Line a 13 by 9 inch baking tray with parchment paper and pack the bottom of the tray tightly with the crumb mixture and refrigerate for minimum of ten minutes.
Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust.
Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible.
Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes.
Pull on the parchment paper to pull the bar out of the tray, cut into 2 inch squares.
You can keep the bars refrigerated 3-4 days.