Sparkling New Year's Eve Dessert
0 min
Rachel B.
Preparation method
Pour cream, champagne, sugar, and vanilla extract into a jug or a high-sided bowl.
Gently whip the cream until it thickens – it shouldn't be too runny, otherwise it won't stay in the nests!
Generously spoon 1-2 spoonfuls of the mixture onto the meringue nests and gently smooth it out (alternatively, you can spread 1 teaspoon of the cream mixture between two mini meringues).
Chef's tip
It's best to prepare the cream on the day of serving, but you can also prepare it a day in advance and store it covered in the refrigerator (if it settles slightly, just whip it again for about 1 minute). If you have any leftover, you can use the cream for hot chocolate or serve it with fresh fruit. Champagne can be replaced with about 1 shot of another alcohol (or a non-alcoholic alternative), such as bourbon, rum, or Irish cream.