Description
Raspberry Chardonnay Trifles are a delightful layered dessert featuring airy angel food cake, a luscious raspberry-infused Chardonnay sauce, and fluffy whipped cream. This elegant treat balances the sweetness of fresh raspberries with the crispness of Chardonnay, perfect for entertaining or a special occasion.
Ingredients
Scale
Angel Food Cake
- 1 prepared angel food cake cut or pulled into 1 inch pieces
Raspberry Chardonnay Sauce
- 1 cup (236 ml) ONEHOPE Chardonnay
- ¼ cup (50 g) sugar
- 3 cups (340 g) fresh or frozen raspberries
Whipped Cream
- 1 ¾ cup (415 ml) heavy whipping cream
- ½ cup (65 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
Instructions
- Prepare Raspberry Chardonnay Sauce: Combine 1 cup of ONEHOPE Chardonnay and ¼ cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. Bring the mixture to a slow boil and cook until the liquid reduces to about ½ cup. Remove from heat, add 3 cups raspberries, and stir to combine. Set aside to cool completely.
- Make Whipped Cream: In a medium bowl or electric mixer bowl fitted with a whisk attachment, combine 1 ¾ cup heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Beat the mixture with an electric mixer until stiff peaks form.
- Assemble Trifles: Gently press angel food cake pieces into the bottom of 6 trifle glasses or similar containers. Layer with a portion of whipped cream, then spoon raspberry Chardonnay sauce on top. Add another layer of angel food cake pieces, followed by more raspberry sauce, then finish with a final topping of whipped cream.
- Garnish and Serve: Optionally, top with fresh raspberries for added color and flavor. Serve the trifles immediately to prevent sogginess.
Notes
- Start by cutting only half of the angel food cake and add more as needed to avoid wasting leftovers.
- The angel food cake, raspberry Chardonnay sauce, and whipped cream can be made ahead of time; however, assemble the trifles just before serving to maintain texture and prevent sogginess.
- Whipped cream is best made within one day of serving for optimal freshness.
- Mason jars or stemless wine glasses work well as serving vessels for these trifles.
Nutrition
- Serving Size: 1 trifle
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 80 mg
