Strawberry Mascarpone Terrine

By Dixie Elliott

Strawberry Mascarpone Terrine | MiNDFOOD Recipes
This light and airy Strawberry Mascarpone Terrine is the perfect summer dessert.

Layers of fresh strawberries and creamy mascarpone cheese are sandwiched between delicate sheets of ladyfingers, creating a delightful and refreshing treat that is sure to please. The bought biscuit-base eliminates time and fuss.


Serves 6-8

2 x 85g packets strawberry jelly crystals

500g strawberries, hulled, sliced

500g mascarpone cheese, at room temperature

200g plain Greek-style yoghurt

½ cup caster sugar

2 tsp vanilla extract

1 tbsp gelatine

300ml pure cream

9 sponge finger biscuits


Brush a 25cm x 9.5cm x 10cm deep (12-cup capacity) rectangular baking mould with oil. Pour jelly crystals into a heatproof bowl. Add 1½ cups boiling water and stir until crystals dissolve. Add 1¼ cups cold water and stir until combined. Cool.

Pour ¾ cup of jelly into base of prepared mould. Refrigerate for 20 minutes or until set. Top with 1/3of strawberries, decoratively, in a single layer, pressing lightly into jelly. Cover with another ¾ cup of jelly. Place in refrigerator for 25 minutes or until set. Repeat 2 more times, pouring remaining jelly over last strawberry layer. Refrigerate for 25 minutes or until set. 

Place mascarpone, yoghurt, caster sugar and vanilla into a bowl. Using an electric hand beater, beat mixture until smooth and well combined.  

Place gelatine and ¼ cup cold water into a heatproof jug. Whisk with a fork until combined. Stand for 5 minutes or until softened. Heat gelatine mixture in microwave on high/100 per cent for 30 seconds or until gelatine dissolves. Set aside to cool for 10 minutes. Beat cream until soft peaks form. Add cream and gelatine to mascarpone mixture. Gently stir until combined. Spoon mixture over set jelly and spread evenly. Place biscuits over cream mixture in lines, lengthways, pressing lightly into cream mixture. Cover with baking paper. Cut a piece of thick cardboard the size of the mould. Place cardboard over baking paper and weigh down with tins of food. Refrigerate for at least 3 hours, preferably overnight. 

Half fill a sink with hot water. Dip baking mould into hot water for 30 seconds. Turn terrine out onto a serving platter and serve immediately.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login