Mini Eton mess verrine cups (with soy milk)

(Version française en cours...)

Sometimes it's time for quick and simple no-bake desserts, ready on the go, and just perfect for gluten-free or cow's milk-free diets. And they make for a nice treat on dessert platters. 

Here's the recipe for mini Eton mess verrines (I used soy yogurt) : 

Ingredients :

Mascarpone cream :
3 eggs yolks

1 cup confectioners sugar

240 g vegan mascarpone (you can also make your own : 500 g yogurt or soy yogurt, 20 g coconut oil, pinch of salt)

1 teaspoon vanilla or whisky

Cake layer :
A dozen gluten-free lady fingers
 (Or you can make your own : 2 egg yolks, 3 egg whites, 90 g sugar, 120 gluten free flour blend, 1 tablespoon cornstarch, 2 tablespoons flaxseed melted in 1 tablespoon of water, 1 tsp baking powder.  Pipe on cookie sheet and bake in oven in 300° F (150° F) for 12-15 minutes.

2-1/2 cups fresh or frozen strawberries, cherries raspberries, blueberries, currants.

Layer in a large deep glass terrine or pan : first lady fingers, then mascarpone cream, then berries, and repeat.  Finish off with a top layer of fruits.  Later I transferred scoops into smaller verrine glasses.

Enjoy everyone !