Whip the cream in a bowl.

In another bowl, whip the mascarpone cream with vanilla sugar and liquid vanilla extract.

Gently stir in whipped cream and mascarpone cream and whisk gently together.

In a blender, mix half of the strawberries with the brown sugar.

Cut the remaining strawberries into small cubes.

Cut the passion fruit in 2 and take the juice.

In a frying pan, fry the hazelnuts over low heat.

Add the honey and caramelize the hazelnuts for a few seconds.

In 4 verrines, place a shortbread at the bottom of each verrine.

Then add a layer of mascarpone cream.

Then a layer of strawberry pieces and strawberry coulis.

Add a final layer of mascarpone and finish with a teaspoon of passion fruit in each verrine.

Decorate with the caramelized hazelnuts and a few slices of strawberries.

Reserve in the fridge minimum 2h.