Remove 100 ml of the sparkling wine and use it to mix both packets of pudding powder and the sugar. Bring the remaining sparkling wine to the boil. Remove the saucepan from the hob, add the mixed pudding powder and bring to the boil while stirring. Immediately put the champagne pudding in a bowl and cover with cling film to prevent skin from forming. Let the pudding cool.
Wash fresh strawberries, drain and remove the stems (allow frozen strawberries to thaw). Puree a third of the strawberries with the sugar, quarter the remaining strawberries.
Mix the pudding and mascarpone with the hand mixer to a cream.
Divide the strawberry puree into 12 glasses (including champagne glasses). Use a piping bag to sprinkle a good half of the champagne cream onto the strawberry puree. Now place the quartered strawberries (leave 12 strawberries for garnish) on the cream in the glasses. Then spread the rest of the champagne cream on top with the piping bag and refrigerate until ready to serve.
Before serving, arrange the strawberries on the cream and serve.
Tip: if you like, decorate with chocolate sticks (e.g. mikado sticks).
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