Mini Strawberry Champagne Trifles
These Mini Strawberry Champagne Trifles are made with layers of homemade champagne pudding, fresh chopped strawberries and chopped up cookies. They are super easy to make and SO good!
I hope you had a wonderful Christmas! We had a really great several days with lots of family, fun and great food. We had about 16 people at our house Christmas night – all family – and had a great time. My nieces brought over their new game, which I’ve seen tons of people playing and never knew what it was. It’s hilarious and we couldn’t stop laughing. I don’t think my stomach has hurt that much from laughing in a long time!
And of course now that the fun is all over, it’s time for more fun with New Years! And what’s more fun than dessert?
These trifles might just be my new fave! I was so in love with them! Plus, they are easy to make – no oven required. If you’re looking for a quick New Year’s Eve dessert, this is it! 🙂
The only thing you need to really make before layering these mini trifles is the homemade champagne pudding. It’s made right on the stove and is fairy quick to make. To start, you’ll add sugar, cornstarch, champagne and heavy whipping cream to a large saucepan. Cook it until it begins to thicken and bubble. The cornstarch will begin to activate with the heat. Once it begins to bubble, simmer for about 2 minutes.
Next, you’ll need to temper the eggs. Tempering eggs is basically warming them up slowly without cooking them and getting scrambled eggs. You’ll remove the heated cream mixture from the stove and slowly stream some of it into a small bowl containing the eggs, whisking to combine them and slowly warm the eggs. Once combined, pour the egg mixture back into the pan and place it back on the stove.
You’ll bring the mixture back to a light boil, stirring continuously for about 2 minutes. Once it’s done, remove the mixture from the heat and whisk in the butter and vanilla extract. Do be careful not to heat the mixture for too long, or it can actually break down the thickening from the cornstarch and it’ll get kind of watery.
The pudding will continue to thicken as it cools. I suggest going ahead and layering it right into the dishes as it’s cooling so that it’s a little easier to spread into the dishes. It thickens fairly quickly. I layered it with broken up vanilla wafer cookies and strawberries, but you could also use shortbread or another tasty vanilla cookie. Dip each cookie into champagne to help them soften before breaking into pieces and adding to the dish. I also sprinkled a little extra champagne over them once they’re in the dish. A little extra champagne never hurt anyone. 🙂
These trifles set pretty quickly. Within about 2 hours, they were perfect! You could certainly make them a day ahead, but with he fresh fruit, I wouldn’t make them too far ahead or the fruit can spoil.
As soon as I took my first bite of these, I was in heaven! I mean for reals! SO SO SO good! I may have eaten two at once. 🙂 The sweetness of the vanilla cookies was perfect with the champagne pudding/custard and the fresh berries were the perfect pop of fruit. LOVE!
Mini Strawberry Champagne Trifles
Yield: 4 mini trifles
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
1/4 cup heavy whipping cream
1 tbsp champagne
2 tbsp powdered sugar
1/2 cup champagne
20-24 vanilla wafer cookies
1/2 lb strawberries, washed and chopped
1. Add sugar, cornstarch, heavy whipping cream and champagne to a large saucepan and mix until smooth.
2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
4. Add a little bit of milk mixture to eggs, then add egg mixture to milk mixture.
5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
6. Remove from heat and add butter and vanilla extract. Stir until smooth and set aside.
7. 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.
8. Put the additional 1/2 cup of champagne in a small bowl.
9. 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.
10. Top the champagne with about 2 tablespoons of pudding.
11. Top the pudding 1 1/2 – 2 tablespoons of chopped strawberries.
12. Repeat steps 8-10.
13. Top the trifles with a swirl of whipped cream and some sprinkles and a strawberry, if desired.
14. Refrigerate for about 2 hours before serving. Trifles are best for one or two days.
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