Mascarpone Cream on Berry Puree with Biscuit Crumbs and Chocolate Sprinkles

Whip the cream, sugar and vanilla sugar until stiff, mix well with the mascarpone. Thaw the berry mixture, refine with Cointreau if desired, and puree. Crumble the chocolate biscuits in a closed freezer bag with a rolling pin. Another little tip that Backfee drew my attention to: strain the pureed berries so that any tiny bits of berries do not have to be eaten with them. Fill into glasses: first berries, then cookie crumbs, then mascarpone / cream - repeat, sprinkle berries and chocolate sprinkles on top. Note: the photo shows the last glass that I was able to save for photography. Usually the glass is filled to the brim. Sprinkle chocolate sprinkles over it - in the photo our chocolate muzzle saved the remaining chocolate sprinkles - it looks accordingly in her glass. Tip: I had already made this dessert with 400 ml of cream. The typical mascarpone taste is very much masked by this. Put it in a cool place and let it steep (because of the biscuit crumble).