Makes: 8 servings

More than 45 minutes


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For the sponge cake

  • 3 eggs
  • 110 g (4 oz) sugar
  • 100 g (3.5 oz) of flour
  • 30 g unsweetened cocoa
  • 1 tsp baking powder
  • 2 TBS water

For foam


1. For the sponge cake:

  • Preheat the oven to 225°C.
  • Break the eggs in the bowl of a robot pastry. Add the sugar. Beat all until the egg yolks (about 5 to 7 minutes maximum power of the drummer). Add the flour, cocoa and baking powder, beating again. Pour the water and then mix everything quickly.
  • Cover the baking tray with parchment paper. Roll out the dough to Genoese over the entire surface.
  • Bake for 5 minutes.
  • Out the cake from the oven, it must be very soft and barely colored. Book.

2. For the mousse:

  • Separate the egg yolks from the egg whites.
  • In a bowl, beat the egg yolks with the sugar until the mixture whitens and doubles in size. Stir in mascarpone previously relaxed. Mix everything.
  • In another container, beat the egg whites with icing sugar. They must be the firmest possible.
  • Carefully add the egg whites to the mixture. Book.

3. Drain the cherries over a small bowl. Keep the juice.

4. Using a cookie cutter, cut circles in the Genoese.

5. Training the verrines:

  1. Sponge cake
  2. It soaks the sponge cake with cherry juice with a brush
  3. We drop a few cherries
  4. Pour a good layer of foam to the mascarpone
  5. Do this a second time, ending with a layer of foam well.

6. Refrigerate 6 hours.

7. At the time of serving, sprinkle the top of each glass with unsweetened cocoa.

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