Dreamy Delight — “My kids call this their ‘Dreamy Delight’ because they can’t stop dreaming about having more”

This is a light, slightly tangy, cloud-like layered dessert that kids beg for (and sneak seconds of). Think crunchy cookie base, a silky lemon-kissed mascarpone-whipped filling, and a warm berry compote — all stacked in little jars so every spoonful is dreamy. It’s easy to make, fun to assemble, and kid-approved for taste and presentation.

Yield & time

• Makes: 6–8 dessert jars (about 6–8 servings)
• Active prep: ~25–35 minutes
• Chill (optional, for best set): 1–2 hours

Ingredients

Base

• 2 cups (200 g) graham cracker crumbs (or digestive biscuits / plain cookies), finely crushed
• 4 tbsp (55 g) unsalted butter, melted
• 2 tbsp brown sugar (optional, for extra caramel note)
• pinch of salt

Berry compote

• 2 cups mixed berries (fresh or frozen — strawberries, blueberries, raspberries)
• 3–4 tbsp granulated sugar (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp vanilla extract (or a pinch of orange zest)
• 1 tsp cornstarch mixed with 1 tbsp water (only if you want a thicker compote)

Dreamy filling

• 1 cup (230 g) mascarpone cheese, chilled
• 1 cup (240 ml) heavy cream, cold
• ½ cup (60 g) powdered sugar (confectioners’) — adjust to sweetness preference
• 1 tsp pure vanilla extract
• zest of 1 lemon (brightens the flavor)

To finish / decorate

• Extra crushed cookies or toasted oats
• Fresh berries or mini marshmallows
• Sprinkles (optional — kids love them)

Equipment

• Mixing bowls (one chilled for whipping)
• Hand mixer or stand mixer
• Small saucepan
• 6–8 small jars or serving glasses
• Spoon / spatula

Method — step by step

1. Prep

1. Chill a medium bowl in the fridge for 5–10 minutes (this helps the cream whip up faster).
2. Line up your jars so assembly is quick.

2. Make the base

1. Put graham crackers (or cookies) into a zip bag and crush with a rolling pin, or pulse in a food processor until fine.
2. In a bowl, mix crumbs + melted butter + brown sugar + pinch of salt until the texture holds together when pressed.
3. Spoon about 2–3 tbsp of the crumb mixture into each jar and press gently to form a compact base layer.

3. Cook the berry compote

1. In a small saucepan, add berries, sugar, lemon juice, and vanilla. Heat over medium.
2. Stir occasionally; once the berries release juices and begin to soften (4–6 minutes), mash slightly with a fork for a saucy texture.
3. If you want it thicker, stir in the cornstarch slurry and cook 1 minute more until glossy. Remove from heat and let cool to warm or room temperature.

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