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