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ShaSha snaps Strawberry Mascarpone Bar

ShaSha snaps Strawberry Mascarpone Bar

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DifficultyBeginner
Prep Time20 minsCook Time20 minsTotal Time40 mins

 4 cups Ginger Snaps crumb, fine
 1 cup unsalted butter, melted
 ½ cup yogurt
 2 cups marscapone
 ½ cup sugar
 1 tsp vanilla
 4 cups strawberries
 1 cup redcurrant jelly
 1 tbsp strawberry or orange liqueur

1

Mix cookie crumbs and butter well. Line a 13-inch 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.

2

Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust.

3

Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible.

4

Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes.

5

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.

Ingredients

 4 cups Ginger Snaps crumb, fine
 1 cup unsalted butter, melted
 ½ cup yogurt
 2 cups marscapone
 ½ cup sugar
 1 tsp vanilla
 4 cups strawberries
 1 cup redcurrant jelly
 1 tbsp strawberry or orange liqueur

Directions

1

Mix cookie crumbs and butter well. Line a 13-inch 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.

2

Mix the mascarpone, yogurt, sugar and vanilla well and spread over the cookie crust.

3

Slice the strawberries and arrange them over the mascarpone spread; covering as much surface as possible.

4

Melt the currant jelly and liqueur together, cool slightly, brush the strawberries and any exposed mascarpone area. Refrigerate for 20 minutes.

5

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.

ShaSha snaps Strawberry Mascarpone Bar