Recipe: Chef Barnes' Strawberry Champagne Torte

Ginny,
In addition to Glady's recipe, thought, you might be interested in seeing this recipe I found on the net. Have not made it, however, so it is not tried and true.

CHEF BARNES' STRAWBERRY CHAMPAGNE TORTE
Source: First Coast News

1 cup Champagne
4 egg yolks
1/3 cup granulated sugar
1/2 lemon, juiced
1 cup heavy cream
1/4 oz. gelatine
1/2 cup champagne
1 vanilla bean
4 pints fresh strawberries

1 Eight-inch (8" layer white cake)

In a sauce pan, combine 1 cup champagne, sugar, lemon juice and vanilla bean and bring to a boil. Remove vanilla bean. Mix gelatine in 1/2 cup champagne and set aside to soak. Temper egg yolks into champagne mixture and cook until slightly thickened. Remove from heat, add gelatine and stir until dissolved. Let cool until warm.

With electric mixer, whip heavy cream until soft peaks form. Fold whipped cream into champagne mixture and mix thoroughly. To assemble: Place a thin layer of cake in bottom of cake pan. Slice strawberries in half and place the cut side against the inside rim. Fill the center of the cake with whole berries, standing up. Pour champagne filling over the berries until covered.

Chill for 3-4 hours. Un-mold and serve.

I hope this meets your expectations!