Champagne and raspberry liqueur cocktail recipe

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  • Serves 18 biscuits and 4 cocktails
  • 15mins to prepare, 55mins to cook and 2hrs chilling time
  • 189 calories / serving
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Beat the egg yolks and caster sugar together with the vanilla extract in a mixing bowl using an electric whisk. Beat for 5-6 minutes until pale and very thick. Add a few drops of red food colouring and beat again until you have a deep pink colour. Add the flour and cornflour and gently fold into the egg and sugar mixture until even and homogenous.

Whisk the egg whites in a separate mixing bowl until soft peaks form then whisk a third of them into the sugar, egg and flour mixture to loosen it. Fold the rest of the egg whites in, working quickly and gently. Spoon the mixture into a piping bag fitted with a small straight-sided nozzle.

Grease and line a couple of large baking trays. Pipe the mixture onto the trays in lines roughly 5cm long. Use a small step spatula to smooth the lines flat so that they are about 2cm wide. Leave them to set on the trays for 15 minutes.

Preheat the oven to 180°C.

Bake the biscuits after they've had time to set for 6-8 minutes until just set. Remove from the oven and leave to set on the trays until cool.

Meanwhile, prepare the filing by beating together the cream cheese, icing sugar and whipping cream until smooth. Add a few drops of rose water and beat again; adjust the flavour if necessary with more drops of rose water if desired. Add a few drops of red food colouring and beat again until you have a light pink coloured mixture. Spoon into a clean piping bag fitted with a 2cm wide straight-sided nozzle. Once the biscuit wafers are cool, flip them over and pipe a line of filling on all of them, using a small, slightly damp palette knife to achieve a smooth even finish so that the filling covers the entire surface of the wafer.

Carefully sandwich two of the piped wafers together to complete the biscuits. Cover and chill for 1-2 hours until the filling has set.

When you are ready to serve the cocktails, remove the chilled biscuits from the fridge and dust them liberally on both sides with icing sugar. Stack them on serving plates. Pour 25ml of framboise into the base of 4 champagne goblets. Top up with the champagne. Garnish with a few small strawberries before serving alongside the biscuits.

*This cocktail is very indulgent, so it shouldn't be drunk too often. But it's perfect for those special occasions! 

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  • Ingredients

  • For the cocktail

  • 100ml framboise or other raspberry liqueur
  • 500ml Brut Champagne, chilled
  • small strawberries, to garnish
  • For the biscuit wafers

  • 100g caster sugar
  • 2 large eggs, separated
  • 90g plain flour, sifted
  • 45g cornflour, sifted
  • a few drops of vanilla extract
  • a few drops of red food colouring
  • For the cream filling

  • 200ml whipping cream
  • 100g cream cheese, softened
  • 120g icing sugar
  • red food colouring
  • a few drops of rose water
  • extra icing sugar, for dusting
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  • Energy 789kj 189kcal 9%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 12g 13%
  • Salt trace 0%

of the reference intake
Carbohydrate 12.1g Protein 0.4g Fibre 0.2g

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