Berries with Champagne Cream Recipe
Berries with Champagne Cream Recipe photo by Taste of Home
Next Recipe

Berries with Champagne Cream Recipe

Read Reviews
4.5 7 7
Publisher Photo
This recipe came from a cooking class I attended at a local department store. I first served it to my husband on Valentine's Day, but now I make it for Christmas as well. —Michele Fehring, Fishers, Indiana
Featured In: Champagne Recipes
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 8 egg yolks
  • 1/2 cup sugar
  • 1 cup Champagne
  • 1 cup heavy whipping cream, whipped
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries

Nutritional Facts

1 each: 267 calories, 14g fat (7g saturated fat), 300mg cholesterol, 19mg sodium, 27g carbohydrate (21g sugars, 4g fiber), 5g protein.


  1. In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
  2. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate until chilled.
  3. Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries. Yield: 6 servings.
Originally published as Berries with Champagne Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p65

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Berries with Champagne Cream

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
sulyn764 User ID: 5712189 210247
Reviewed Feb. 20, 2014

"Just be aware that it will take more than 5 or 6 minutes to get the egg mixture to 160 degrees. I had the stovetop on low and it took a good 30 minutes of heating/mixing with the mixer to get it to 160. Be careful - the temperature will rise quickly toward the end. But the results are worth it - it's really delicious when it is finished."

sandyblas User ID: 3867310 107046
Reviewed Feb. 14, 2013

"Really good be sure to cook enough"

R Renee User ID: 5614277 92705
Reviewed Nov. 3, 2012

"Excellent recipe. Lovely, creamy and totally satisfying. My guests ask if I will make this one again."

holt7_8 User ID: 5488543 164402
Reviewed Jun. 16, 2012

"is this recipe safe for kids? i'm never really too sure on how that works lol. thanks in advance for any answers!!"

TheBusyBaker User ID: 6543445 107044
Reviewed Feb. 22, 2012

"Fantastic recipe for a special dessert. easy to make, and delicious!"

loozerjones User ID: 3330124 108403
Reviewed Feb. 12, 2012

"This dessert was fantastic! I made it as a Valentine's Day inspired dessert for our "couple's date night" and it was a huge hit! It did take quite a bit longer than 5-6 minutes for me to hit 160 degrees, but it is important to hit the temp to get the right consistency, so keep going until you hit it despite time.

It was more than worth the wait, though! Thanks for the recipe!"

Bleugerman User ID: 4133955 180592
Reviewed Feb. 10, 2012

"This is amazing. Great for any holiday or special day."

Loading Image