- 4-4 oz. ramekins
- 1 t. butter
- 1 1/2 c. fresh strawberries
- 2 T. sugar, divided
- 1/2 pkg. Effie's Cocoa Biscuit
- 2 T. melted butter
- 1 vanilla bean
- 8 oz. Mascarpone Cheese
- 1 t. orange or tangerine zest
- Pinch of salt
Lightly butter the bottom and sides of the ramekins with 1 t. butter and chill.
Slice the strawberries (top to bottom) in 1/4 inch slivers. Combine the strawberries with 1 T. sugar and toss to macerate. Let stand for 10 minutes.
Break 6 Effie's Cocoa Biscuits into the bowl of a food processor and process to form an even crumb. Transfer to a bowl and add the melted butter forming a moistened meal. Set aside.
Slice the vanilla bean lengthwise and remove the seeds with a butter knife.
Combine the Mascarpone, 1 T. sugar, vanilla beans, orange zest and a pinch of salt in a small bowl and mix until well blended.
Drain the juices from the strawberries and set aside for serving. Spoon a layer of strawberries on the bottom of the buttered ramekin. Gently spoon a layer of the Mascarpone on top of the berries so that it comes 2/3's up the side of the ramekin and spread evenly.
Press the Cocoa Biscuits crumbs over the top of the cheese. Place a layer of plastic wrap over the crumbs and gently press. Refrigerate at least 2 hours.
To un-mold the terrine run a think knife around the edge of the ramekin and invert it onto a dessert plate. Drizzle with the reserved strawberry juices and serve.