Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Verrines with cherries and chocolate ladyfingers
No-bake fresh dessert made with ladyfingers soaked in cherry syrup, mascarpone whipped cream and topped with dark chocolate. Ideal for hot summer days.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Chill the bowl and whisk before whipping the cream.
- • Incorporate the powdered sugar and mascarpone as soon as the cream begins to thicken.
- • Quickly dip the ladyfingers in the cherry‑cocoa syrup to prevent them from becoming too soft.
- • Refrigerate the verrines for at least 2 hours before serving.
Safety Warnings
- • Handle the very cold bowl with care to avoid burns.
- • Use the electric whisk keeping fingers away from the blades.
- • Be careful when grating the chocolate with the knife to avoid cuts.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chocolate Fondant with Lava Center
A dark chocolate fondant with 64 % cocoa and a slightly salty lava center, served warm with a dollop of whipped cream. This simple French recipe uses butter, chocolate, eggs, brown sugar and a pinch of fleur de sel, baked in silicone muffin molds for easy release.
Complete menu: Fish soup, Shrimp vol‑au‑vent, Mushroom puff pastries and strawberry‑mascarpone dessert
A complete meal centered on fish: a seafood soup flavored with fennel, two indulgent starters (shrimp vol‑au‑vent and mushroom puff pastries), a fresh tomato‑mozzarella salad and a light strawberry‑mascarpone dessert. Ideal for an elegant dinner at home.
Classic Flan (Crème Caramel) with Caramel Sauce
A smooth, glossy flan made with whole eggs, whole milk, and coconut cream, set in a caramel‑lined ramekin and baked in a water bath. The recipe walks you through a wet‑caramel base, gentle tempering of the custard, and the perfect jiggle‑to‑set ratio for a restaurant‑quality dessert.
Chocolate Mousse Verrines
Elegant individual chocolate mousse verrines layered with crunchy nougatine, topped with crisp chocolate palets and crystallized mint leaves. Perfect for a refined dessert or special occasion.
Fig, Almond and Honey Financier
A moist almond financier scented with honey and adorned with an elegant layer of fresh fig compote. This seasonal pastry, both indulgent and refined, is composed of a melt‑in‑your‑mouth cake studded with fig pieces, topped with a thin layer of fig compote decorated with whole fig slices. Ideal for dessert or a snack, it can be made in under one and a half hours and will delight the whole family.
Pear and Chocolate Charlotte Yule Log
A light, festive Yule log inspired by a classic French Charlotte. Poached pears in a vanilla‑cinnamon syrup are blended into a silky mousse, layered between homemade ladyfinger‑style biscuits, a crunchy speculoos‑chocolate base and finished with a glossy dark chocolate ganache. Decorated with pear chips, poached pear pieces and a hint of mascarpone chantilly, this dessert looks impressive yet stays accessible for home bakers.