Happy Thursday πŸ™‚
Today I wanted to share with you a new creation of mine… something delicious, something rich and something boozy. Since Bake Off started I have had so many ideas going round and round my head, which is probably why this came about. It all started when I started to think to myself, what would happen if you soaked strawberries in Prosecco overnight? Instead of just wondering, I decided to give it a go. Apart from a loss in colour, the result was absolutely amazing. I then wanted to make it into a dessert, so essentially this is what I came up with. Seeing as it had extremely boozy strawberries on top, I thought I would throw some more alcohol in the cream to make it even more naughty. 
I guess in a way you could call this a ‘posh cheesecake’, as it has a buttery base, creamy filling and fruity top. I think it came out perfectly in the glasses and would be perfect for a dinner party to really impress. 
Boozy Strawberry Puddings
Prep Time: 10 mins & Overnight
Serves: 2
Level: Easy Peasy
Ingredients:
200g strawberries // 100g ginger biscuits // 25g butter // 25g golden syrup // 100g mascarpone // 200ml double cream // 1tbsp cointreau liqueur // 1tsp vanilla paste 
Method to follow… 

The Night Before/ The Morning Before Your Dinner Party
Start by making your strawberries. In a glass, pop in all your strawberries making sure they are cut in half and have the stalks removed. Fill to the top with Prosecco, cover with cling film and leave somewhere in the kitchen. Don’t put them in the fridge, as they need to stay at room temperature. 
In a food processor, blend 3/4 of the biscuits as well as the butter and golden syrup. It should be a squishy base ready to go in the bottom of the glasses. If it is still too biscuity, add some more butter. Press into the bottom of the glasses and put in the fridge over night/ through the day. 

Before Serving
(you can leave this until about an hour before)
Start by making your cream filling. Using an electric whisk, blend the mascarpone until it is softer and fluffy. Then add the cream, and whisk everything together until thick and creamy. Add the cointreau and vanilla paste, mixing everything together with a spoon. 
Assembling the puddings
Ginger nut Base
Add a layer of cream (4th of the mixture)
Crumble the remaining biscuits onto the cream
Add the remaining cream
Top with Prosecco strawberries
Eat up and Enjoy!! 


– thanks for stopping by – 





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I have not used any other recipes to help with this post, and the idea is solely my own. 

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