Strawberry and Champagne are a classic combination. Add pastry cream, ladyfingers and whipped cream for an incredible dessert.
Strawberry Champagne Trifle. Yum!
The trifle should be made the day before you plan to serve it. This allows the flavors to come together for a fantastic dessert! I used prosecco in place of champagne, but you decide!
You will need the following ingredients to make this Trifle:
21 large lady fingers ( I used two 5.3 oz packages of the Gluten Free Ladyfingers…but any type ladyfingers will do…)
2 sixteen ounce packages of strawberries
One quart heavy cream
One bottle of Champagne or Prosecco
7 egg yolks
7 tablespoons of granulated sugar
Start by rinsing, slicing and dowsing the strawberries in prosecco.
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- This is two 16 oz containers of strawberries.
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- Rinsed, leaves removed and sliced.
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- Cover the strawberries with Champagne or Prosecco. I used about 1/4 of the bottle of Prosecco.
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- Let them stand for fifteen minutes, while you make the pastry cream.
The following gallery shows how to make the pasty cream. Click on the photos for step by step instructions.
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- Use a large pot filled half way with water heated to a simmer. Add a large mixing bowl on top…now you have a double boiler. Just be careful as the top bowl will be a little tipsy.
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- You will need a small sieve, a spatula, 7 egg yolks, one cup of prosecco.
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- You will also need 7 tablespoons of granulated sugar.
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- Have a bowl of ice ready .
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- Mix the prosecco, egg yolks and sugar together.
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- Strain the mixture through the sieve into the top bowl of the double boiler.
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- You will discard whatever is left in the sieve
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- As the water from the bottom pot heats the top bowl, you will start to beat with the mixer set on low to medium.
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- You will need to beat the mixture for about 10 minutes until it is lightened in color and has thickened.
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- This is the texture you are looking for.
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- As soon as it is thickened, remove the bowl from the bottom pot and place it on top of the bowl filled with ice.
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- Stir gently to cool the mixture down….
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- When the mixture has cooled Add it to the bowl of your mixer with one cup of heavy cream.
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- Whip with the whisk attachment for several minutes.
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- You will end up with pastry cream! This cream can be refrigerated over night or used right away to assemble the trifle.
The following gallery shows the steps to preparing the Trifle:
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- Start by placing 1/3 of the pastry cream on the bottom of a glass bowl.
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- Using a small spatula, spread the cream to cover the entire surface.
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- Soak the ladyfingers in the prosecco…
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- And place 7 of them on top of the cream. Or as many as you need to cover the bottom.
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- Next comes a third of the strawberries that have been soaked in the prosecco. I used a slotted spoon to transfer the strawberries and just a little bit of the liquid with each scoop. You will NOT use all of the liquid…
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- Add another 1/3 of the pastry cream
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- Spread gently with a small offset spatula.
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- Add seven more ladyfingers that have been soaked in prosecco
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- Another layer of strawberries…
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- Add the last of the pastry cream
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- The last layer of the ladyfingers and the strawberries.
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- Whip two cups of heavy cream with 1/4 cup of confectioners sugar to make the whipped topping.
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- You can just dollop on top of the trifle…or use a Wiltons tip placed in a pastry bag…I used this one which is the Wilton #1M.
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- This is how thick the whipped cream should look.
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- I prefer to pipe it from a pastry bag.
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- Cover with plastic wrap and refrigerate overnight.
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- So Fancy!
If this dessert is for a special celebration you can add these fun sparkling candles just before serving!
Chowfancy 
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