This sparkling white wine is named after the grape from which it is made, and comes in semi-sparkling, sparkling and still versions. Prosecco DOC comes from the Prosecco di Conegliano-Valdobbiadene zone located in eastern Veneto in Northern Italy, which is where the grape primarily grows.
Prosecco-Berry Cream Cups
|31⁄2 cups fresh mixed berries, or substitute frozen mixed berries
3⁄4 cup vanilla confectioners’ sugar, divided
1 cup Prosecco, divided
4 tablespoons corn flour
8 meringue shells, crumbled
1⁄2 cup whipped cream
In a nonstick skillet over medium heat, cook the berries, stirring, until they break down, about 10 minutes. Pass the berries through a sieve and transfer them back to the skillet. Add 1⁄2 of the vanilla confectioners’ sugar and 1⁄2 of the Prosecco and simmer over a low heat for 10 minutes.
In a bowl, mix together the corn flour with the remaining sugar and Prosecco, then add the mixture to the skillet. Continue to cook, stirring, until thick. Remove from the heat, add the crumbled meringue shells to the cooked berry mixture and stir to combine. To serve, distribute the cream evenly among 4 individual dessert cups and garnish with the whipped cream. Serves 4
Note: If you can’t find vanilla confectioners’ sugar at your local gourmet store, you can make your own by placing confectioners’ sugar and a split vanilla pod (1 per each cup of sugar) in a sealed glass jar for 1 to 2 weeks.