Ingredients:

  • 2 cups Brut Champagne or Dry Sparkling Wine
  • 1/4 cup granulated sugar
  • 1 tsp fresh lemon juice
  • 1.5 cups heavy whipping cream, chilled
  • 1/2 cup mascarpone cheese, room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 cup shortbread cookies, roughly crushed
  • 2 cups fresh raspberries or sliced strawberries

Instructions:

  1. In a small heavy-bottomed saucepan, combine the champagne, granulated sugar, and lemon juice. Simmer over medium-low heat until the liquid reduces to approximately 1/2 cup (a thin syrup consistency).
  2. Remove the reduction from heat and allow it to cool completely to room temperature. This is essential to prevent the cream from curdling.
  3. In a large mixing bowl, whisk the room-temperature mascarpone and powdered sugar together until smooth. Slowly stream in the cooled champagne reduction while whisking on low speed until combined.
  4. In a separate chilled bowl, whip the heavy whipping cream and vanilla bean paste until stiff peaks form.
  5. Gently fold the whipped cream into the mascarpone mixture using a silicone spatula in a 'cut and fold' motion to maintain the aeration and volume.
  6. Assemble the parfaits by layering the crushed shortbread cookies at the base, followed by the champagne mousse and fresh berries. Repeat layers if desired. Chill for at least 2 hours before serving.