Strawberry Champagne Trifles

Contains dairy

CHAMPAGNE PUDDING

  • 1/2 cup sugar

  • 2 tbsp cornstarch

  • 3/4 cup champagne

  • 3/4 cup heavy whipping cream

  • 2 egg yolks, lightly beaten

  • 1 tbsp butter

  • 1/2 ts vanilla extract

WHIPPED CREAM

  • 1/4 cup heavy whipping cream

  • 1 tbsp champagne

  • 2 tbsp powdered sugar

ADDITIONAL

  • 1/2 cup champagne

  • 20–24 vanilla wafer cookies

  • 1/2 lb strawberries, washed and chopped

  • Sprinkles, optional

Instructions

  • Add sugar, cornstarch, heavy whipping cream and champagne to a large saucepan and mix until smooth.

  • Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

  • Reduce heat to medium and simmer for 2 minutes. Remove from heat.

  • Add a little bit of milk mixture to eggs, then add egg mixture to milk mixture.

  • Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.

  • Remove from heat and add butter and vanilla extract. Stir until smooth and set aside.

  • To make the whipped cream, add the heavy whipping cream, champagne and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Set aside.

  • Put the additional 1/2 cup of champagne in a small bowl.

  • Break up some vanilla wafer cookies and put them into the bottom of each of the four serving glasses, dipping each cookie into the champagne before breaking. I used about 2-3 cookies per layer (4-5 cookies per cup). Sprinkle some additional champagne over the cookies, if desired.

  • Top the champagne with about 2 tablespoons of pudding.

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