Raspberry, yoghurt and sponge verrines

Easy peasy raspberry, yoghurt and sponge verrines recipe!

Special everyday cakes and treats

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!  🙂

Raspberry, yoghurt and sponge verrines

Raspberry, yoghurt and sponge verrines

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. 🙂

lili at waSo 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.

Raspberries first

Later, place some raspberries at the bottom of your nice glasses.

Next is the yoghurt

Ask everyone which yoghurt they’d like and make sure they get greek yoghurt except your mum who likes goats.

Then comes the sponge and orange juice.

Cut up the lovely leftover genoise sponge and make a nice layer over the raspberries. Spoon over the juice from a freshly-squeezed orange to soak the sponge.

Next comes the raspberry and kirsch juice.

Spoon over the juice made by the raspberries and kirsch (cherry liqueur), which seems to smell quite strongly causing you to look a trifle suspiciously at your mother and ask ‘You’re sure you don’t remember how much alcohol you put in here?’ Innocent look in return.

More yoghurt and raspberries.

Moving on you make another layer with raspberries, then a little sponge (soak in orange, raspberry juice and kirsch) topped with everyone’s chosen yoghurt then lovingly place some raspberries on top.

Sprinkle pistachios!

Finally, you sprinkle some chopped pistachios over your verrines.

Aerial shots

Shuffle them around to photograph. Get aerial shots too.  Then realise you don’t know which one has your mum’s goats yoghurt, so she happily tries a little of each one to check which is hers.

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

Posted by

Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthier ones. Yes, love cakes!!! Hope you'll love them too and have fun baking. :)

22 thoughts on “Easy peasy raspberry, yoghurt and sponge verrines recipe!”

  1. Pingback: May Favourites | Sarah's Kitchen

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