Verrines with cherries and chocolate ladyfingers

Ingredients

• 12 pieces Ladyfingers (break in half for assembly)
• 200 ml Heavy cream (35% fat) (very cold)
• 250 g Mascarpone (small tub)
• 300 g Cherries in syrup (drain, reserve syrup; can be replaced with ripe fresh cherries)
• 80 g Powdered sugar (sift)
• 20 g Unsweetened cocoa powder (to flavor the cherry syrup)
• 100 g 70% cocoa dark chocolate (for garnish as shavings, optional)

Instructions

1. Chill the bowl and whisk

   Place the bowl and whisk in the freezer at least 1 h before starting so they are very cold.

   Time: PT5M

2. Drain the cherries

   Pour the cherries in syrup into a sieve, collect the syrup in a bowl and set aside the drained cherries.

   Time: PT5M

3. Mix the syrup with cocoa

   Add the cocoa powder to the cherry syrup and stir until fully dissolved, without lumps.

   Time: PT5M

4. Whip the mascarpone cream

   Pour the very cold cream into the chilled bowl, whisk until soft peaks form, add the powdered sugar then the mascarpone, continue whisking until a firm and smooth texture is achieved.

   Time: PT10M

5. Chill the whipped cream

   Cover the bowl of whipped cream and place in the refrigerator for 5 minutes while you prepare the assembly.

   Time: PT5M

6. Prepare the ladyfingers

   Break the ladyfingers in half lengthwise. Quickly dip each half in the syrup‑cocoa mixture (just enough to lightly soak them).

   Time: PT5M

7. Assemble the verrines

   In each glass, place a layer of soaked ladyfingers, add a few cherries, fill with whipped cream using the piping bag, place a second layer of ladyfingers, then another layer of whipped cream and finish with cherries.

   Time: PT10M

8. Garnish and refrigerate

   Grate the dark chocolate into shavings with a scraper and place them on top of the verrines. Refrigerate the verrines for at least 2 hours before serving.

   Time: PT5M

9. Chill

   Leave the verrines in the refrigerator for 2 hours so the flavors meld and the dessert is nicely chilled.

   Time: PT2H

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ladyfingers: sponge cake, ladyfinger biscuits
• Instead of Heavy cream (35% fat): whipping cream 30% fat
• Instead of Mascarpone: ricotta, cream cheese
• Instead of Cherries in syrup: fresh cherries, red fruit in syrup
• Instead of Powdered sugar: granulated sugar
• Instead of Unsweetened cocoa powder: dark chocolate powder
• Instead of 70% cocoa dark chocolate: milk chocolate, cacao nibs

Equipment Needed

• Metal or glass bowl
• Whisk or electric mixer
• Silicone spatula
• Kitchen scale
• Liquid measure (measuring cup)
• Piping bag with plain tip
• Kitchen knife
• Cutting board
• Verrine glasses (6 pcs)
• Chocolate grater or scraper (optional)
• Tray or plate for draining cherries (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use 70% cocoa dark chocolate for a more intense and less sweet flavor.
• Lightly dust cocoa into the syrup before mixing to avoid lumps.
• For visual effect, alternate the layers of ladyfingers and whipped cream regularly.

Troubleshooting

Storage

Refrigerator: Keep the verrines covered in the refrigerator for up to 2 days.

Freezer: Do not freeze; the whipped cream texture would deteriorate.

Room temperature: Consume within 2 hours after removing from the refrigerator.

Make-Ahead Tips

• Prepare the whipped cream the day before and keep it chilled; it will keep for 24 h.
• Ladyfingers can be soaked and stored separately in an airtight container until assembly.