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, & 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 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.
- 1/2 cup brut champagne
- 1/4 cup sugar
- 1/2 lb. strawberries, hulled
- 1/4 cup mascarpone
- 2 Tb. heavy cream
- 1-2 Tb. powdered sugar
- 6 Biscoff
- Combine champagne and sugar in a small saucepan over medium heat. Bring to a boil.
- Continue boiling until reduced by half, about 5 minutes. Remove from heat.
- Cut strawberries into bite-sized pieces. Transfer to a small bowl.
- Top strawberries with champagne syrup, cover, and refrigerate for at least 2 hours.
- Before serving: combine mascarpone and heavy cream in a medium bowl. Beat on high, slowly adding sugar to taste.
- Place Biscoff in a resealable bag, and smash with a rolling pin until turned into crumbs.
- Divide Biscoff crumbs between two martini glasses.
- Top crumbs with mascarpone mixture, dividing evenly.
- Sprinkle strawberries onto mascarpone mixture.
- Drizzle remaining champagne syrup on each dessert, if desired.
- If you really prefer not to use champagne, a dry white wine could be used.