So here we are... this is the last time of the year! How was 2017? I'm sure many things happened that worth to be celebrating with this Frozen Rosè Prosecco Cake before starting to plan for 2018!
Probably you have one or two bottles of Rosè Prosecco at home for the party tonight, so let's use some and prepare this cake for your guests to enjoy these gorgeous drinks not just in fancy glasses but in a dessert too! I guarantee you will receive a lot of compliments and you don't have to turn on the oven at all!
- 125 g biscuits ground
- 25 g butter
Rosè Prosecco cream
- 3 egg yolks
- 8 tbsp sugar
- 150 ml Rosè prosecco
- 250 g Philadelphia cream cheese
- 1 tsp vanilla extract
- pink food colouring
- Blueberry jam
- Sprinkles - for example, tiny pearl white sprinkles from Delicious Choice
- Fresh fruit
- Crush the biscuits to get a fine crumb. I normally use my food processor.
- Melt the butter and incorporate the crumb.
- Put the buttery crumb on the bottom of a lined cake ring (15 cm Ø) and push it down a little bit with a spoon or your fingertips. Place the cake ring into the fridge.
Rosè Prosecco cream
- For the prosecco sabayon sauce place the egg yolks and sugar into a pot and use your hand mixer to stir it constantly above steam.
- When it's pale in color slowly add the Prosecco.
- Beat the mixture until you get a firm foam, then remove the pot from the steam and let the sabayon chill till room temperature.
- Put the cream cheese into a mixing bowl and beat it with your hand mixer on low speed.
- Incorporate the vanilla extract and dip a toothpick into the gel food colouring, then add this tiny amount to the cream.
- When the sabayon is cold enough incorporate the cream cheese.
- Cover the crumb base with some blueberry jam.
- Pour the Prosecco cream on the base.
- Place the cake into the freezer for at least 4 hours or overnight.
- Serve the cake straight from the freezer, decorate it with fresh fruit, sprinkles and anything you fancy!