Ingredients:

  • 1 cup (240 ml) Champagne or sparkling wine
  • 1/4 cup (50 ml) water
  • 1/2 cup (100g) granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup (240 ml) heavy cream, cold
  • 1 teaspoon vanilla extract
  • 12 ounces (340g) fresh raspberries, divided
  • 2 tablespoons (30 ml) raspberry liqueur (optional)
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (30g) granulated sugar
  • Edible glitter
  • Fresh raspberries

Instructions:

  1. Prepare the Raspberry Layer: Combine raspberries, raspberry liqueur (if using), lemon juice, and sugar in a saucepan. Cook over medium heat until raspberries soften and release their juices. Let cool slightly.
  2. Make the Sugar Syrup: In a saucepan, combine water and sugar. Heat over medium heat until sugar dissolves and mixture simmers for 2 minutes. Remove from heat.
  3. Whip the Egg Whites: In a heatproof bowl set over a simmering pot of water (double boiler), whisk egg whites and cream of tartar until foamy. Gradually add the sugar syrup while whisking continuously.
  4. Whip to Stiff Peaks: Continue whisking the egg white mixture over the simmering water until stiff, glossy peaks form and the bowl is cool to the touch. This will take about 5-7 minutes.
  5. Whip the Cream: In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
  6. Combine Mousse: Gently fold the whipped cream into the egg white mixture in two additions. Be careful not to deflate the mousse.
  7. Assemble Parfaits: Layer champagne mousse and raspberry mixture in parfait glasses, starting and ending with the mousse. Gently swirl with a knife.
  8. Chill: Cover and chill for at least 2 hours to allow the mousse to set.
  9. Garnish: Before serving, sprinkle with edible glitter and garnish with fresh raspberries. Your 'new years desserts' are ready!