Ingredients:

  • 500g Mascarpone cheese, chilled
  • 480ml Heavy whipping cream (min 36% fat), chilled
  • 150g Granulated sugar
  • 10ml Pure vanilla bean paste
  • 30ml Dry Champagne or Prosecco
  • 240ml Dry Champagne, Cava, or Prosecco
  • 60ml Simple syrup (1:1 ratio)
  • 5ml Lemon juice
  • 400g Savoiardi (Italian Ladyfingers)
  • 300g Fresh raspberries or sliced strawberries

Instructions:

  1. In a chilled mixing bowl, beat the mascarpone cheese, sugar, vanilla bean paste, and 2 tablespoons of Champagne until the mixture is smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in three additions to maintain a light, airy volume.
  2. In a shallow bowl, whisk together the remaining 1 cup of Champagne, simple syrup, and lemon juice. Quickly dip each ladyfinger into the liquid for approximately 1.5 seconds per side, ensuring they are damp but retain structural integrity.
  3. Arrange a single layer of the soaked ladyfingers in the bottom of a 9x13 inch glass baking dish. Spread half of the Champagne cream evenly over the biscuits. Scatter half of the fresh berries over the cream layer.
  4. Repeat with a second layer of soaked ladyfingers and the remaining cream. Smooth the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the flavors to meld and the texture to set.
  5. Before serving, garnish with the remaining fresh berries and optional edible gold leaf for a festive presentation.