5 of our favorite desserts in the new express version at verrines

Cake, cake, mousse, appetizers… Desserts always delight both children and adults. But sometimes their preparation can be complicated and time-consuming. That is why we decided to give you a simplified version and enjoy 5 delicious desserts in verrines. Tiramisu, banoffee or even lemon tart… Here you are sure to find what you are looking for. These recipes are very easy to make. Put on your apron, let’s get started!

Lemon meringue pie

Want a savory dessert? This verrine version of Lemon Meringue Pie is perfect for impressing and delighting your guests. Beautiful and tasty, this recipe will appeal to both children and adults.

Ingredients:

For meringue:

• 40 g powdered sugar
• 2 egg whites

For the lemon curd:

• 2 lemon juices
• 150 g sugar
• 1 tbsp cornstarch
• 20 g butter
• 2 eggs

Whisk the whole eggs and sugar in a bowl, then add the cornmeal and lemon juice. Mix everything, then put in a saucepan over low heat, along with chopped pieces of butter. Stir constantly with a whisk until thickened. Let cool and refrigerate.

For the meringue, beat the whites with a mixer. Add sugar gradually so that the proteins do not crumble.

Crumble the biscuit into each of the verrines, then top with the lemon cream and then the meringue.

Using a blow torch, brown the meringues until they get a nice color.

Serve fresh.

cheesecake

A true icon of New York gastronomy, this cheesecake is a classic dessert. Without cooking, it is easy to make and requires few techniques and ingredients. You can vary it as you wish, adding, for example, fruit, melted chocolate or even caramel for an even more refined result.

Ingredients for 4 persons

• 1 pack of cookies, 125-150 g (shortbread or petit-burr)
• 3 tablespoons lemon juice
• 25 g butter
• Cinnamon
• 250 fresh cheese
• 1 packet of powdered gelatin
• 80 g sugar
• 1 yogurt

Melt the butter and crumble the cookies to form a kind of crumb.

Mix the two ingredients in a bowl, adding a pinch of cinnamon.

Lay at the bottom of your verrines and keep cool.

Quickly mix cream cheese with lemon juice and yogurt. The resulting cream should be smooth and uniform.

Bring gelatin, sugar and 150 ml of water to a boil in a saucepan. After one to two minutes, the mixture should thicken, then mix with the previous preparation.

Remove the verrines from the refrigerator and pour in the cream. Place back in the refrigerator for at least 3 hours.

chocolate tiramisu

It’s a classic during dessert: Tiramisu! It can be omitted in the classic version, with coffee, as well as with chocolate or fruit for a refreshing touch. Be careful, you still have to cook it ahead of time. As they say, everything comes in time to those who know how to wait.

Ingredients for 4 persons

• 24 cookie spoons
• 25 g brown sugar
• 25 g white sugar
• 1 sachet of vanilla sugar
• cocoa
• 250 g mascarpone
• 3 eggs
• 100 ml strong chilled coffee
• 200 g milk chocolate

Separate the whites from the yolks in two bowls. Combine sugar, brown sugar and vanilla sugar with egg yolks. Mix until the mixture turns white. Gently fold in the mascarpone with a spatula. Whisk the egg whites and add them with a spatula.

Melt milk chocolate in a water bath and set aside.

In your verrines, place the ladyfingers soaked in cold coffee (without soaking them). Then lay out a layer of mascarpone and melted chocolate. Repeat the operation to the top of the verrina. Finish off with a generous dusting of cocoa powder.

Leave to cool for 1 night in the refrigerator.

Express crash

This English dessert is a classic that we make over and over again. Easy and quick to prepare, it requires a minimum of ingredients thanks to shortcrust pastry and fruit. You can change the basic recipe depending on the season and your desires, even if the original apple crumble remains.

Ingredients for 2 persons

• 2 apples (golden variety)
• 1 sachet of vanilla sugar
• 1 teaspoon ground cinnamon
• 4 pancakes (Breton) with butter

Peel and cut apples into cubes.

Put them in a bowl and sprinkle with vanilla sugar and cinnamon. Mix well so that all the apple pieces are covered.

Divide the mixture into 2 molds. Heat up for 1 minute at maximum power.

Mash the patties with the back of a spoon.

Remove molds from microwave and sprinkle with cookies.

Banoffee chocolate cake

This dessert, still little known in France, will appeal to lovers of bananas, as well as coffee. And the good news is that the verrin version has little to envy of the traditional version.

Ingredients for 4 persons

• 3 bananas
• 50 g dark chocolate
• 15 g unsalted butter
• 75 g sugar
• 1 teaspoon vanilla extract
• 6 Breton shortbread cookies
• 150 g mascarpone
• 1 egg
• 25 g salted butter
• 70 ml liquid cream

Crumble the Breton shortbread.

Slowly pour the sugar into the pan, stirring constantly to make caramel. When the caramel becomes light, pour in 5 ml of cream from the heat, whisking until the sugar is completely dissolved. Then add chopped salted butter. If the caramel hardens while working, put it back on the fire.

Mix the banana and mix it with the caramel preparation. Side reserve.

Melt the chocolate, unsalted butter and the rest of the liquid cream in a water bath. Set aside.

Separate the egg white and yolk into two separate bowls. With egg yolk, mix mascarpone and a tablespoon of sugar and vanilla extract. Whisk the egg white before gently adding it to the mascarpone mixture.

For assembly in verrines, make a base of crumbled shortbread cookies, pressing down well. Cut the last two bananas into slices. Arrange the slices on the shortbread, which should be topped with caramel and then with the mascarpone mixture. Finish with chocolate and refrigerate.

Read also:
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