Sometimes I just like to be lazy but still feel like whipping up an impressive dessert. That’s when these cheat’s black forest verrines come into play. They’re mostly made from ready-made ingredients, but thrown together and pimped up a bit, they make a stunning sweet treat (and no one would suspect you didn’t make it from scratch). I’ve added some crunchy meringues to this German classic as a clin d’oeil to my favourite British dessert, the Eton mess.
I made these Black Forest Verrines in the last Berlin episode of my show, you can watch it here.
This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.
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