Strawberry Champagne Trifles with Champagne “Caviar”
Prep Time:3 hours
Total Time:3 hours
1 pound strawberries, divided
1 bottle rosé champagne, or champagne of choice, divided
3 tablespoons cold water
2 packets (4 teaspoons) unflavored gelatin
1 1/2 cups strawberry jam, divided
2 teaspoons granulated sugar
2-3 cups very cold vegetable oil, chilled in the refigerator
1 pound (454 grams) mascarpone cheese
1 can (397 grams) sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup heavy cream
1 package ladyfinger biscuits, lightly crushed
Stem and chop the strawberries, saving 8 whole strawberries for topping. Place the chopped strawberries in a large bowl and pour over just enough champagne to fully cover the strawberries. Cover and refrigerate for at least 3 hours.
Meanwhile, make the Champagne Caviar. Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Mix until pasty and beginning to solidify. Set aside.
Pour 1/4 cup + 2 tablespoons of the champagne into a measuring cup. Microwave until hot but not boiling, about 45 seconds. Immediately mix in 2 tablespoons of the strawberry jam, the granulated sugar, and the bloomed gelatin from earlier. Mix until completely smooth and let sit to cool for 5 minutes. Pour the mixture into a plastic squeeze bottle.
Take the oil out of the refrigerator. Pour it into a tall glass, leaving a few inches of space at the top for the oil to rise as the “caviar” piles up.
Dribble the strawberry champagne gelatin mixture into the cold oil to create spherical droplets. The spheres should hold their shape as they settle on the bottom of the cup.
Pour the oil and champagne caviar over a fine mesh sieve set over a large bowl to catch the oil. Rinse the caviar in cold water, using your hands to gently separate any that have stuck together and to help rinse off the oil. Transfer the champagne caviar to a bowl or container and refrigerate until ready to serve.
After the strawberries have soaked for at least 3 hours, prepare the cream. In a large bowl, mix together the mascarpone, sweetened condensed milk, and vanilla until well-combined. In a separate bowl, whip the heavy cream until fluffy, stiff peaks form. Fold the whipped cream into the mascarpone mixture until fully combined. Set aside.
Spoon a bit of strawberry jam into the bottom of a champagne or wine glass. If your jam is thick, consider microwaving it for 15 seconds to loosen it up and make it easier to settle in. Sprinkle over a thin layer of the crushed ladyfingers, then top with some of the soaked, chopped strawberries.
Pipe or spoon in a dollop of the mascarpone cream, building up more height in the center and leaving space around the edges. Use a spoon to sprinkle some of the champagne caviar around the edges so they are visible from the outside of the glass.
Top with another layer of the crushed ladyfingers, then jam, then strawberries, then mascarpone cream and champagne caviar. Continue with the layers as necessary to fill the glass.
Repeat for additional glasses until the mascarpone cream has been used up.
Cover and refrigerate until ready to serve. To serve, top each glass with a whole strawberry and set out with spoons for everyone to dig in.