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Christmas Champagne Savarin with Berries



8 portion(s)


  • 100 grams bakers flour
  • 100 grams plain flour
  • 20 grams raw sugar
  • Pinch salt
  • 7 g instant dried yeast, (1 sachet)
  • 90 grams Milk
  • 3 eggs, Large
  • 90 grams unsalted butter, Diced and Softened

Champagne Syrup

  • 200 grams sugar
  • 180 grams water
  • 250 grams champagne / sparkling wine


  • 300 grams whipping cream, chilled
  • 10-20 grams raw sugar
  • 1 level teaspoon vanilla essence
  • 2-3 cups, Berries of choice, Fresh or thawed frozen ones, especially cherries

Recipe's preparation

  1. Add 20g sugar into TM Bowl and blend 10 sec / speed 10.

  2. Place the flours and yeast into bowl and mix 20 sec / speed 4.

    Set aside mixture in another bowl.

  3. Place milk in TM bowl and heat 2 mins / 37 deg C / speed 1.

    Add eggs and mix 10 secs / speed 3.

  4. Add flour mixture and salt, then mix 20 secs / speed 3.

    Scrape down any flour on side of bowl.

    Then knead 2 mins / Dough mode until a thick and sticky, elastic batter forms.

    Leave the mixture in the TM bowl with lid on.

    Remove bowl and place in a draught free position for 45 min - 1 hour until almost double in size.  (eg. on top of Thermoserver filled with hot tap water.  You can also wrap a towel around the TM bowl if needed to keep warmth in).

    Grease a 24 cm domed ring tin with butter. 

  5. Return the TM bowl to the Thermomix.

    Add the softened butter to the dough in the TM bowl and mix 1-2 mins / Dough mode until all butter is incorporated.

    Spoon the batter into ring tin and leave covered with parchment paper in a warm, draught free place to prove until increased by 2/3 in size, about 45 mins.

    Again, you can put the ring tin on top of a Thermoserver filled with hot tap water for warmth.

    Keep an eye on this process as it might only take about 25 mins in hot weather.

  6. While the second proving is happening, pre-heat oven to 200 deg C.

    Bake Savarin for 20-25 mins until well risen and golden brown.

    Make Champagne Syrup while Savarin is cooking (see method below).

    Remove Savarin from oven, leave in tin and pour over Champagne Syrup as per instructions below.

  7. Champagne Syrup
  8. Combine sugar and water in a clean TM bowl and heat 10  min / 100 deg C / speed 2.

    Check that it comes to a simmer and all sugar is dissolved.

  9. Pour in the Champagne and mix 1 min / 100 deg C / speed 2.

  10. While still in the ring tin, prick base of Savarin with cake tester, and slowly pour half of the syrup over the hot Savarin and leave to soak in while in the tin for 15-20 mins.

  11. Line a baking tray with parchment paper and put cake rack on top.

    Turn out the Savarin onto the rack and gradually spoon the remaining syrup over the top until all is absorbed.

    Leave to cool completely.

    Once cooled, transfer to a serving plate.

    Decorate when ready to serve.

  12. Decoration
  13. Put sugar in TM bowl and mix 10 sec / speed 10.

    Insert Butterfly.

    Add cream and whip 5 - 40 sec / speed 3.5 until firm peaks form.

  14. Fill the centre of Savarin with Berries and spoon cream onto the fruit in centre of Savarin, and then decorate cream with berries.

    Slice and serve with the remaining cream and berries.



Recipe suitable for both TM31 & TM5.

If you would like extra syrup to drizzle on the plate when serving, make a second batch of Champagne Syrup. 

The extra syrup is also useful to use on any leftover Savarin that has been refrigerated overnight.

The Savarin is also delicious served with slightly sweetened Greek Yoghurt.

If you don't want the alcohol content, you could use non-alcoholic apple cider instead.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Looks divine, thanks for

    Submitted by Bellebabes on 21. November 2014 - 16:10.

    Looks divine, thanks for posting!


    Mel T


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