Description
Delight in these elegant Raspberry Chardonnay Trifles, featuring layers of airy angel food cake soaked in a sweet and tangy raspberry Chardonnay reduction, topped with luscious homemade whipped cream and fresh raspberries. Perfect for a refreshing dessert that combines fruity sophistication with light textures.
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
- Make Raspberry Chardonnay Sauce: In a small saucepan over medium heat, combine 1 cup Chardonnay and ¼ cup sugar. Stir until sugar dissolves, then bring mixture to a slow boil. Cook until reduced to about ½ cup, stirring occasionally. Remove from heat and gently stir in raspberries. Set aside to cool completely.
- Prepare Whipped Cream: In a medium bowl or electric mixer bowl fitted with a whisk attachment, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. Keep refrigerated until assembly.
- Assemble Trifles: In 6 individual trifle glasses or similar containers, gently press angel food cake pieces into the bottom. Spoon a layer of whipped cream over the cake, followed by a layer of raspberry Chardonnay sauce. Add another layer of angel food cake pieces, then more raspberry sauce, and finish with a final layer of whipped cream.
- Garnish and Serve: Optionally, top each trifle with fresh raspberries. Serve immediately to avoid sogginess and enjoy your elegant dessert.
Notes
- Start by cutting only half of the angel food cake and use more if needed to avoid waste; about half the cake is typically enough for 6 trifles.
- Angel food cake, raspberry Chardonnay sauce, and whipped cream can be made ahead; however, assemble trifles just before serving to prevent them from becoming soggy.
- For the best texture, do not prepare whipped cream more than a day in advance.
- Stemless wine glasses or mason jars work well as serving vessels for a stylish presentation.
Nutrition
- Serving Size: 1 trifle
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
