5 of our favorite sweets reviewed in an express and easy version at verrines

5 of our favorite sweets reviewed in an express and easy version at verrines

Want to prepare a gourmet dessert, but without the fuss? Verina is the solution to save time in the kitchen. Tiramisu, banoffe pie or revised lemon pie, discover our recipes.

Cake, cake, mousse, entremets rat Sweets always delight young and old alike. But sometimes they can be tricky and time consuming to cook. That is why we decided to give you a simplified version and in the summer to enjoy 5 delicious cakes. Tiramisu, banoffee pie, or even lemon pie… You will inevitably find what you are looking for here. These recipes are very easy to prepare. Wear your apron, let’s get started!

Meringue pie with lemon

Want a delicious dessert? This verrine version of lemon meringue pie is ideal to impress and delight your guests. Beautiful and delicious, this recipe will delight young and old alike.


For meringue:

  • 40 g powdered sugar
  • 2 egg whites

For the lemon cheese:

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

In a bowl beat the whole eggs and sugar before adding the cornflour and lemon juice. Mix everything and place in a saucepan over low heat with the butter cut into pieces. Stir constantly with a whisk until thick. Allow to cool and place in the refrigerator.

To make the meringue, beat the egg whites with a mixer. Add the sugar gradually so as not to drop the whites.

Crush a biscuit in each of the glazes, then cover with lemon cream and then meringue.

Using a torch, fry your meringues so that they have a nice color.

Serve as fresh.

Mastrad – Torch and filling

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

Ingredients for 4 people

  • 1 packet of biscuits, 125 to 150 g (shortbread or petit-beurre)
  • 3 tablespoons lemon juice
  • 25 g butter
  • cinnamon
  • 250 fresh cheeses
  • 1 packet of gelatin powder
  • 80 g sugar
  • 1 kos

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

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

Put it on the bottom of your verandas and keep cool.

Quickly mix the cream cheese with the lemon juice and yoghurt. The resulting cream should be smooth and homogeneous.

In a saucepan place to boil the gelatin, sugar and 150 ml of water. After one or two minutes, the mass should be thickened and then mixed with the previous preparation.

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

Tiramisu with chocolate

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

Ingredients for 4 people

  • 24 tablespoons biscuits
  • 25 gr brown sugar
  • 25 g white sugar
  • 1 bag of vanilla sugar
  • cocoa
  • 250 gr mascarpone
  • 3 eggs
  • 10 cl strong cooled coffee
  • 200 g milk chocolate

Separate the egg whites from the yolks into two containers. Mix the yolks with the sugar, brown sugar and vanilla sugar. Stir until the mass is white. Gently fold the mascarpone with a spatula. Beat the egg whites and add them with a spatula.

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

In your taverns fix the fingers of ladies who are wet with cold coffee (without wetting). Then place a layer of mascarpone and melted chocolate. Repeat the operation until the top of the wine. Finish with a generous amount of cocoa powder.

Allow to cool for 1 night in the refrigerator.

Serve espresso

This English dessert is a classic that we continue to make over and over again. Easy and quick to prepare, requires few ingredients with the dough and its short fruits. You can twist the basic recipe according to your seasons and desires, even if the original remains the apple crumb.

Ingredients for 2 people

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

Peel a squash, grate it and slice it.

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

Divide the mass into 2 ramekin. Put in the microwave for 1 minute at maximum power.

Crush the petals with the back of a spoon.

Remove the ramekines from the microwave and sprinkle with biscuits.

Banofe chocolate pie

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

Ingredients for 4 people

  • 3 bananas
  • 50 g of dark chocolate
  • 15 g unsalted butter
  • 75 g sugar
  • 1 tablespoon vanilla extract
  • 6 bretone biscuits
  • 150 gr mascarpone
  • 1 egg
  • 25 g of salted butter
  • 7 cl of liquid cream

Crush the breton short dough.

Add the sugar little by little to a saucepan stirring constantly to make a caramel. Once the caramel is blonde, pour 5 cl of cream away from the heat, shaking it until the sugar is completely dissolved. Then add the salted butter cut into pieces. If the caramel hardens during the operation, put it back on the fire.

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

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

Divide the egg white and yolk into two separate containers. With the egg yolk mix the mascarpone and a tablespoon of sugar and vanilla extract. Beat the egg whites before gently incorporating them into the mascarpone preparation.

For mounting, in the verandas, make a base with melted bread, pressing it well. Cut the last two bananas into slices. Arrange the slices on the short noodle, which should be covered with caramel and then with the mass of mascarpones. Finish with chocolate and place in the fridge.

Read also:
Simple and delicious recipes perfect to use your leftovers
Simple, fresh and delicious, our Lebanese cake with orange blossom!
Our strawberry mousse recipe extremely easy to prepare for a fresh seasonal dessert

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