Coupe aux fraises et mascarpone

Steps

1. Wash the strawberries and cut them in half.
2. Mix the mascarpone and crème fraîche together, then stir in the vanilla sugar. Add extra sugar if you prefer it sweeter; use an electric mixer for a lighter, fluffier cream.
3. In individual glasses or verrines, spoon a layer of the mascarpone cream into the bottom.
4. Crumble a cookie on top, add a few strawberries, then another layer of cream.
5. Finish with more crumbled cookie and strawberry pieces on top.
6. Chill in the refrigerator for at least 15 minutes, then serve cold and enjoy immediately.