Prosecco Gelatine

Written By Gerald Yuille

There’s something undeniably celebratory about a dessert that sparkles—literally. This Prosecco Gelatine is light, elegant, and just a touch playful, making it the perfect make-ahead sweet for dinner parties, holidays, or any evening when you want to end the meal on a sophisticated note. The bubbles from the prosecco turn into a shimmering gel that pairs beautifully with a cool mascarpone-whipped cream and a crisp sprinkle of ginger snaps.

For best results, plan ahead: this dessert needs to chill at least overnight to fully set, so it’s a wonderful option to prepare the day before you’re hosting.

Ingredients

Gelatine Layer

  • 1 bottle of prosecco

  • ½ cup sugar

  • ½ cup water

  • 2 packages unflavored gelatin

Mascarpone Cream

  • ½ pint mascarpone cheese

  • ¼  cup of sugar

  • 1 cup whipping cream

To Serve

  • Crushed thin ginger snaps

Instructions

1. Warm the Prosecco Base

In a large saucepan, combine the gelatin, ½ cup of sugar, ½ cup of water, and the whole bottle of prosecco. Bring to a simmer until the sugar and gelatin dissolve, and to burn off some of the alcohol. Remove from heat and allow to cool. The mixture will become a pale yellow and almost  clear.

2. Pour and Chill

Carefully pour the mixture into small water glasses, coupe glasses or flutes, filling about halfway. If easier, the mixture can be poured into a pitcher first. Refrigerate overnight (at least 8–12 hours) until fully set.

3. Whip the Mascarpone Cream

Using a mixer, whip the mascarpone cheese and the remaining 1/4 cup of sugar until smooth. Add heavy cream and whip to stiff peaks. 

4. Assemble and Serve

Top each flute with a generous spoonful of mascarpone cream. Finish with a scattering of crushed ginger snaps for texture and a hint of spice.

This prosecco gelatine is one of those desserts that looks impressively refined but rewards you for planning ahead. Preparing it the day before lets the flavors settle and the gelatine achieve its perfect, delicate wobble. When it’s time to serve, you’ll have a chilled, sparkling treat ready to crown your table—just add the mascarpone cream and ginger snap crunch, and enjoy the delighted reactions around the room.

Gerald Yuille
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