5 of our favorite desserts revisited in an express and easy version in verrines


Do you want to prepare a gourmet dessert, but without the fuss? The verrine is the solution to save time in the kitchen. Tiramisu, banoffe pie or revisited lemon pie, discover our recipes.

Tart, cake, mousse, entremets… Desserts always delight young and old alike. But they can sometimes be complicated and time-consuming to cook. That’s why we decided to give you a simplified version and in verrines to enjoy 5 delicious desserts. Tiramisu, banoffee pie, or even lemon pie… You will inevitably find what you are looking for here. These recipes are very easy to prepare. Put on your apron, let’s get started!


Lemon meringue pie

Fancy a tangy dessert? This verrine version of lemon meringue pie is ideal to impress your guests and delight them. Both beautiful and delicious, this recipe will delight young and old alike.

Ingredients :

For the meringue:

  • 40g icing sugar
  • 2 egg whites

For the lemon curd:

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

In a bowl, beat the whole eggs and the sugar before adding the cornflour and the lemon juice. Mix everything, then put in a saucepan over low heat with the butter cut into pieces. Stir continuously with a whisk until thickened. Leave to cool and place in the fridge.

To make the meringue, whip the egg whites using a mixer. Add the sugar gradually to avoid the whites falling.

Crumble a biscuit in each of the verrines, then cover with lemon cream and then meringue.

Using a blowtorch, brown your meringues so that they have a nice color.

Serve as fresh.

Mastrad – Torch and refill

© Mastrad torch and refill


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The cheesecake

A true icon of New York gastronomy, this cheesecake is a dessert classic. Without cooking, it is simple to make and requires little technique and ingredients. You can twist it according to your desires by adding, for example, fruit, melted chocolate or even caramel for an even more gourmet result.

Ingredients for 4 persons

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

Melt the butter and crumble the biscuits to make a sort of crumble.

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

Put in the bottom of your verrines and keep cool.

Quickly mix the cream cheese with the lemon juice and yogurt. The cream obtained must be smooth and homogeneous.

In a saucepan, bring the gelatin, sugar and 150 ml of water to a boil. After one or two minutes, the mixture should have thickened, then mix with the previous preparation.

Take the verrines out of the fridge and pour in the cream. Put back in the fridge for at least 3 hours.

The chocolate tiramisu

It’s a classic at dessert time: Tiramisu! It can be declined in a classic version, with coffee, but also with chocolate or fruit for a refreshing note. Be careful, you will still have to prepare it in advance. As they say, everything comes at the right time to those who know how to wait.

Ingredients for 4 persons

  • 24 spoon cookies
  • 25g brown sugar
  • 25g white sugar
  • 1 sachet of vanilla sugar
  • cocoa
  • 250g mascarpone
  • 3 eggs
  • 10 cl strong coffee cooled
  • 200g milk chocolate

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

Melt the milk chocolate in a bain-marie and set aside.

In your verrines, arrange the ladyfingers that have been soaked in cold coffee (without soaking them). Then put a layer of mascarpone and melted chocolate. Repeat the operation to the top of the verrine. Finish with a generous dusting of cocoa powder.

Leave to cool for 1 night in the fridge.

The express crumble

This English dessert is a classic that we keep making over and over again. Easy and quick to make, it requires few ingredients with its shortcrust pastry and fruit. You can twist the basic recipe according to the seasons and your desires, even if the original remains the apple crumble.

Ingredients for 2 people

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

Peel and cut the apples into cubes.

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

Divide the mixture into 2 ramekins. Microwave for 1 minute at maximum power.

Crush the patties with the back of a spoon.

Take the ramekins out of the microwave and sprinkle with cookies.

Chocolate Banoffee Pie

This dessert, still little known in France, will please fans of bananas, but also coffee. And good news: its verrine version has almost nothing to envy to the traditional version.

Ingredients for 4 persons

  • 3 bananas
  • 50g dark chocolate
  • 15 g unsalted butter
  • 75g sugar
  • 1 tsp vanilla extract
  • 6 Breton shortbread cookies
  • 150g mascarpone
  • 1 egg
  • 25g salted butter
  • 7 cl of liquid cream

Crumble the Breton shortbread.

Pour the sugar little by little into a saucepan while stirring continuously to make a caramel. Once the caramel is blond, pour 5 cl of cream away from the heat, while whisking until the sugar has completely dissolved. Then add the salted butter cut into pieces. If the caramel hardens during the operation, put back on the heat.

Mix a banana and mix it with the caramel preparation. Reserve on the side.

In a bain-marie, melt the chocolate, the unsalted butter and the rest of the liquid cream. Put to the side.

Separate the egg white and yolk into two different containers. With the egg yolk, mix the mascarpone and a tablespoon of sugar and vanilla extract. Whip the egg white before gently incorporating it into the mascarpone preparation.

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

Read also :
Simple and delicious recipes perfect for using up your leftover cakes
Simple, fresh and delicious, our Lebanese orange blossom dessert!
Our ultra-easy-to-make strawberry mousse recipe for a fresh, seasonal dessert


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