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Mini Strawberry Champagne Trifles

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by: Lindsay

published: Dec 27, 2016

updated: Dec 29, 2021

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Mini Strawberry Champagne Trifles are made with layers of homemade champagne pudding, fresh chopped strawberries and chopped cookies. They’re SO good! One of my favorite trifle recipes for celebrating the New Year!

Looking for a more classic trifle recipe? Try my Easy Triple Berry Trifle!

Table of Contents

Mini Strawberry Champagne Trifles
How to Make these Champagne Strawberry Trifles
Watch How To Make Them
Get the Recipe

Mini Strawberry Champagne Trifles

I hope you had a wonderful Christmas! We had a really great several days with lots of family, fun and great food. We had about 16 people at our house Christmas night – all family – and had a great time. My nieces brought over their new game, Watch Ya’ Mouth, which I’ve seen tons of people playing and never knew what it was. It’s hilarious and we couldn’t stop laughing. I don’t think my stomach has hurt that much from laughing in a long time!

And of course now that the fun is all over, it’s time for more fun with New Years! And what’s more fun than dessert?

Mini Strawberry Champagne Trifle recipes

How to Make these Champagne Strawberry Trifles

These trifles might just be my new fave! I was so in love with them! Plus, they are easy to make – no oven required. If you’re looking for a quick New Year’s Eve dessert, this is it! 🙂

The only thing you need to really make before layering these mini trifles is the homemade champagne pudding. It’s made right on the stove and is fairy quick to make. To start, you’ll add sugar, cornstarch, champagne and heavy whipping cream to a large saucepan. Cook it until it begins to thicken and bubble. The cornstarch will begin to activate with the heat. Once it begins to bubble, simmer for about 2 minutes.

Best Mini Strawberry Champagne Trifle recipe

Next, you’ll need to temper the eggs. Tempering eggs is basically warming them up slowly without cooking them and getting scrambled eggs. You’ll remove the heated cream mixture from the stove and slowly stream some of it into a small bowl containing the eggs, whisking to combine them and slowly warm the eggs. Once combined, pour the egg mixture back into the pan and place it back on the stove.

You’ll bring the mixture back to a light boil, stirring continuously for about 2 minutes. Once it’s done, remove the mixture from the heat and whisk in the butter and vanilla extract. Do be careful not to heat the mixture for too long, or it can actually break down the thickening from the cornstarch and it’ll get kind of watery.

Homemade Mini Strawberry Champagne Trifle recipe

The pudding will continue to thicken as it cools. I suggest going ahead and layering it right into the dishes as it’s cooling so that it’s a little easier to spread into the dishes. It thickens fairly quickly. I layered it with broken up vanilla wafer cookies and strawberries, but you could also use shortbread or another tasty vanilla cookie. Dip each cookie into champagne to help them soften before breaking into pieces and adding to the dish. I also sprinkled a little extra champagne over them once they’re in the dish. A little extra champagne never hurt anyone. 🙂

These trifles set pretty quickly. Within about 2 hours, they were perfect! You could certainly make them a day ahead, but with he fresh fruit, I wouldn’t make them too far ahead or the fruit can spoil.

As soon as I took my first bite of these, I was in heaven! I mean for reals! SO SO SO good! I may have eaten two at once. 🙂 The sweetness of the vanilla cookies was perfect with the champagne pudding/custard and the fresh berries were the perfect pop of fruit. LOVE!

Favorite Mini Strawberry Champagne Trifle

Watch How To Make Them

Read Transcript

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Recipe

Mini Strawberry Champagne Trifles

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Author: Life, Love and Sugar
Prep Time: 2 hours 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Yield: 4 Mini Trifles
Category: Dessert
Method: Stove
Cuisine: American

Description

Mini Strawberry Champagne Trifles made with layers of homemade champagne pudding, fresh chopped strawberries and chopped cookies. SO GOOD.

Ingredients

Champagne Pudding

2 large egg yolks
1/2 (104g) cup sugar
2 tbsp cornstarch
3/4 cup (180ml) champagne
3/4 cup (180ml) heavy whipping cream
1 tbsp (14g) butter, salted or unsalted
1/2 tsp vanilla extract

Whipped Cream

1/4 cup (60ml) heavy whipping cream
1 tbsp champagne
2 tbsp powdered sugar

Additional Ingredients

1/2 cup (120ml) champagne
20–24 vanilla wafer cookies
1/2 lb strawberries, washed and chopped
Sprinkles, optional

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Instructions

Make the Pudding

Add the egg yolks to a small bowl and lightly beat them. Set aside.
Add sugar, cornstarch, heavy whipping cream and champagne to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture just begins to thicken and simmer. Be careful not to boil it.
Pour a little bit of the milk mixture (about 1/3 of the mixture) in a slow stream into the egg yolks, while whisking together continuously so that the eggs don’t scramble. Add the egg mixture to milk mixture, putting it all back in the pan. This process ensures that you don’t cook the egg yolks too quickly and get scrambled eggs.
Place the pan back on the heat and bring to a light boil. You should see large bubbles slowly popping on top. Allow to boil for 1 minute, stirring continuously. Don’t boil for too long, or you can overcook it and it’ll actually break down, rather than get thicker.
Remove from heat and add the butter and vanilla extract. Stir until smooth, then pour into a bowl. If it seems lumpy, you can strain it to remove any lumps. Cover with clear wrap pressed against the top so that it doesn’t get a film on top and set in the fridge to cool completely, 1-2 hours.

Make the Whipped Cream

Add the heavy whipping cream, champagne and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Set aside.

Assemble the Trifles

Put the additional 1/2 cup of champagne in a small bowl.
Make the bottom layer of the trifle by dipping vanilla wafer cookies into the champagne and then breaking them up. Place them into the bottom of each of the four serving glasses*. Sprinkle some additional champagne over the cookies, if desired. I used about 2-3 cookies per layer (4-5 cookies per cup).
Top the champagne-dipped cookie layer with about 2 tablespoons of champagne pudding.
Top the pudding with 1 1/2 – 2 tablespoons chopped strawberries.
Repeat another set of layers starting with champagne-dipped cookies (broken up and drizzled with additional champagne, if desired), pudding and then more chopped strawberries.
Top the trifles with a swirl of whipped cream, some sprinkles and a strawberry, if desired.
Refrigerate for about 2 hours before serving. Trifles taste best when eaten within 1-2 days.

Notes

*I used standard stemless champagne glasses which hold about 6-8oz each.

*To make non-alcoholic trifles, replace the champagne in the pudding with an equal amount of heavy cream. Leave out the champagne altogether when making the whipped cream and dip the cookies in milk before layering them into the trifles. They’ll still be delicious, and accommodate those who need a non-alcoholic version.