This recipe is exactly ten years old. It has a combination of simplicity and elegance that makes it timeless in my mind. However, as I reread it today I found a glaring error that needed to be changed. When I wrote this, it was my prior to my deep dive into wine. The original recipe called for Champagne. While you could use Champagne to make this dish, there are many other dry sparkling wines that could be used.
If you are making this recipe and aren’t a fan of bubbly, feel free to purchase a single serving bottle of Cava, Prosecco, or some other dry sparkling wine. Honestly, you probably could use a sweet sparkling wine, although you may want to reduce the sugar you’re adding. However, if you do like Champagne, go for it. Use a 1/2 cup in the recipe, and then enjoy the rest, one glass at a time.
The original post from February 2015
This is one of those desserts that surprises you. It looks like a simple trifle, and it is easy to make, but it is so much more than that. The ingredients in this trifle elevate it from a dessert you would share at a cookout to something that is much more fitting for an elegant evening for two.
I don’t know how it took me so long to create this dessert; it includes several of my favorite ingredients. I have made many strawberry desserts and a couple desserts with mascarpone, but until now I hadn’t incorporated champagne into the dessert itself. Add to this my first use of Biscoff, and I have a dessert that will be kept on my short list of special occasional dinner finales.
This dessert was used as the last course for our delayed Valentine’s dinner. Due to snow and family events, we postponed our dinner until Monday. Instead of our typical, candlelit, small-dished Tapas Monday, we would have a 3-course, candlelit dinner. I must admit, I think I made a delicious dinner. However, its deliciousness wasn’t in the central piece of each dish, rather it was in the accoutrements.
- First course- crab cakes served with peach and avocado salsa
- Second course- port-braised lamb shank and collard green gratin
- Third course- strawberry, champagne, and mascarpone trifle
While the crab cakes were delicious, the addition of the salsa took them to a new level. We make braised lamb shanks a few times a winter, but using port as the main braising liquid, with a few dates thrown in, created an incredible reduction that added some sweetness to this savory dish. For the dessert, the Biscoff cookies added an unctuousness that graham crackers or a wafer cookie could not have provided.
A couple notes on this dessert. If you enjoy drinking champagne, remember you’ll have a decent amount leftover. Plan on serving it with dinner or dessert, so it doesn’t go flat. If you don’t enjoy drinking champagne, what’s wrong with you? look for a single serving bottle.
Strawberry, Wine, and Mascarpone Trifle
Ingredients
- 1/2 cup dry sparkling wine
- 1/4 cup granulated sugar
- 1/2 pound strawberries hulled
- 14 cup mascarpone
- 2 tablespoons heavy cream
- 1-2 tablespoons powdered sugar
- 6 Biscoff cookies
Instructions
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Combine wine and sugar in a small saucepan over medium heat.
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Bring to a boil.
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Continue boiling until reduced by half, about 5 minutes.
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Remove from heat.
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Cut strawberries into bite-sized pieces; transfer to a small bowl.
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Top strawberries with wine mixture, cover, and refrigerate for at least 2 hours.
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Before serving: combine mascarpone and heavy cream in a medium bowl.
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Using a hand mixer or whisk, beat well, slowly adding sugar to taste.
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Place Biscoff cookies in a resealable bag, and smash with a rolling pin until turned into crumbs.
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To assemble: divide cookie crumbs between two martini glasses.
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Top with mascarpone mixture, dividing evenly.
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Sprinkle strawberries onto mascarpone mixture.
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Drizzle remaining wine syrup on each dessert.
