On hot summer days the best desserts are the ones that come together without having to turn on
an oven or a stove. This is why dessert cups like this are on heavy rotation in my kitchen for family BBQs, dinner party, or a quick dessert on a weeknight. The trick to this dessert is very ripe strawberries – the recipe relies on their natural juices and sweetness. Make ahead and keep
covered in the fridge for up to 2 days.

1. In a blender, purée 3 cups of strawberries with sugar and a light squeeze of lime juice until smooth. Strain through a sieve to remove seeds. Set strawberry sauce aside.
2. In a mixing bowl, cream yogurt, mascarpone cheese, honey, vanilla, lime zest and a pinch of salt. Taste to ensure you have a nice balance of sweet with the faint hint of lime and vanilla. Add a little more honey if required.
3. To assemble your dessert cups, sprinkle a third of the cookie crumbs into the four vessels. Spoon
   the mascarpone cream over the gingersnaps to create a 1” layer, followed by a layer of
   strawberries then the strawberry sauce coulis. Repeat until to reach the top of the cup. Sprinkle any remaining crumb on the top.
4. Chill in the fridge until you are ready to serve!