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Mini Champagne Elderberry Trifles

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Mini Champagne Elderberry Trifles

Mini Champagne and Black Elderberry Trifles

This traditional English dessert is made a little less traditional with champagne and Sambucol Black Elderberry Syrup (for immune support* in treat form.) The end result is a deliciously decadent dessert that makes it difficult to stop at just one.

Ingredients:

Filling 

  • 8oz of cream cheese softened at room temperature 
  • 2 ½  tablespoons of cane sugar 
  • ¼ cup of Sambucol Black Elderberry Syrup
  • 2  teaspoons of vanilla
  • Sprinkle of sea salt

Whipped cream 

  • 2 cups of heavy whipping cream
  • 2 tablespoons of cane sugar 
  • 1 teaspoon of vanilla extract 
  • Sprinkle of sea salt

Cake

  • 2 cups of all-purpose flour 
  • 2 teaspoons of baking powder 
  • ½ teaspoon of baking soda
  • ¼  teaspoon of sea salt
  • 2 teaspoons of vanilla 
  • 1 ¼ cup of cane sugar
  • ¾  cup of butter softened at room 
  • 6 egg yolks at room temperature
  • ½ cup of champagne
  • ¼ cup of milk room temperature

Directions:

  1. Preheat the oven to 350.
  2. Prepare one square 8x8 pan. Line pan with parchment paper and spray with cooking spray.
  3. Sift the flour, baking powder, and baking soda together. In a separate bowl. Add in the sea salt flakes and mix well.
  4. For the wet ingredients making sure the eggs and milk are at room temperature are all at room temperature. This helps the cake bind together correctly. Using a stand mixer and beat until creamy. Add in the sugar and cream the mixture. It should be well whipped and creamy. Then add in the eggs preferably one at a time. Then add in vanilla and mix well.
  5. Starting with the dry ingredients mix a bit into the stand mixer and then add a bit of the room temperature milk and champagne alternating the flour, milk, and champagne ending with one of the liquids.
  6. Pour the cake batter into the prepared. Pound on a counter or floor to remove the air bubbles from the batter. Bake for 20-25 minutes or until golden brown on the edges and the center is completely cooked. During the halfway mark route the cake in the oven. Use a toothpick or a knife to test for doneness of the cake. 
  7. Set aside and let cool for 10 minutes before you remove the cake from the pan. 
  8. Once the cake has completely cooled cut off the top of the cake to level it out. Cut off the edges and cut into strips and then cube the cake. 
  9. Prepare the mousse: 
  10. Cream the cream cheese in a stand mixer or with a hand mixer
  11. Add in the sugar and mix well.
  12. Then add in the elderberry syrup, vanilla, and sprinkle of sea salt and mix well.
  13. Make the whipped cream see instructions below. 
  14. Fold in the whipped cream
  15. Whipped cream: whip the whipped cream in a stand mixer or with a hand mixer until it forms a soft peak add in sugar, vanilla, and sea salt and mix.

champagne elderberry trifles

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


@bearnecessities___

Tara is the brains behind Bear Necessities, a food and lifestyle blog focusing on healthy eats and wellness to inspire others on their journeys: “It’s about taking care of your body from the outside in. Everything from your skin to your emotional health.” Find Tara at thebnecessities.com and on Instagram @bearnecessities___.

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