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Berries with Champagne Cream

 Berries with Champagne Cream
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
6 ServingsPrep: 20 min. + chilling


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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving equals 267 calories, 14 g fat (7 g saturated fat), 300 mg cholesterol, 19 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.

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Berries with Champagne Cream (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.