Ingredients:

  • 1 cup (240ml) Dry Champagne or Prosecco
  • 3 Large Egg yolks
  • 1/2 cup (100g) Granulated sugar
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch Salt
  • 2 cups (300g) Fresh strawberries, sliced
  • 2 tbsp (25g) Granulated sugar (for berries)
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 cup (120g) Shortbread cookies, crushed
  • 1/2 tsp Edible gold luster dust
  • 2 tbsp (30g) Unsalted butter, melted

Instructions:

  1. In a small saucepan over medium heat, simmer the champagne until reduced to 1/4 cup (approx. 5–7 minutes). Set aside to cool.
  2. In a double boiler over simmering water, whisk egg yolks and sugar constantly until the mixture triples in volume and reaches a ribbon stage. Whisk in the champagne reduction until the mixture feels warm and thickens. Remove from heat and cool completely.
  3. Toss strawberries with 2 tablespoons of sugar and lemon juice. Let sit for at least 15 minutes until glossy.
  4. Combine crushed shortbread cookies with melted butter and gold luster dust; stir to coat.
  5. In a chilled bowl, beat heavy cream and vanilla until stiff peaks form. Gently fold one-third of the cream into the cooled egg mixture, then fold in the remainder.
  6. Layer the bottom of 6 glasses with shortbread crumble, followed by a layer of berries and champagne mousse. Repeat layers and chill for 2 hours before serving.