Typical family conversation. Mum: What are we doing with the leftover genoise? Daughter: Verrines? trifle in a glass? Mum: Yes, the raspberries are going off and we need to use them. Daughter says excitedly: Great! Let’s put some alcohol in and they’ll keep better! Mum enthusiastically suggests: Kirsch? You get the idea. Further ingredients were thrown in. And so the very simple but delicious and fresh Raspberry, yoghurt and sponge verrines were born. Hurray! Vive la simplicité! And long live leftover sponge! 🙂
I’ve been busy making other cakes which will be revealed in later posts. And mum took me to a patisserie called Wa. Yes, wa. Look, here’s a photo of me looking really really happy with their cakes. 🙂
So you can see we’re really busy eating cake and I have no time now for one of those long-long-doesn’t-she-ever-sleep-and-does-she-have-a-life? recipes.
This is a simple step-by-step photo recipe you can play with. There have been many similar posted by my dear fellow bloggers but why not add to the collection with a summery raspberry dessert glowing in the sun?
First sprinkle some sugar, xylitol or stevia on your raspberries and slug some alcohol over them too. Kirsch is nice. Get your mum to pour as she’ll do it with great pleasure and vigour then forget how much went in. So it’ll be a nice mystery.
They go down really easily, even after a filling meal. Though someone might suddenly suggest your verrines need more alcohol. More alcohol?!
Still you’ll realise sometimes life can be simple and light. Like the easy layers of a raspberry, yoghurt and sponge verrine.
So this is short and sweet for you dear reader! Wishing you a bright, sweet and simple week ahead! 🙂 x
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