Description
Delight in these elegant Raspberry Chardonnay Trifles featuring tender angel food cake layered with a luscious raspberry Chardonnay sauce and fluffy homemade whipped cream. Perfect for a sophisticated dessert that’s both fresh and indulgent.
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 the Raspberry Chardonnay Sauce: Combine 1 cup Chardonnay and ¼ cup sugar in a small saucepan over medium heat. Stir to dissolve sugar completely.
- Reduce the Sauce: Bring the mixture to a slow boil and cook until the liquid reduces to about ½ cup, concentrating the flavors.
- Add the Raspberries: Remove from heat and stir in 3 cups fresh or frozen raspberries. Set aside to cool completely while preparing the whipped cream.
- Make the Whipped Cream: In a medium bowl or electric mixer, combine 1 ¾ cup heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract.
- Whip the Cream: Beat the mixture using an electric mixer until stiff peaks form, ensuring a light and fluffy texture.
- Assemble the Trifles: Gently press angel food cake pieces into the bottom of six trifle glasses or equivalent containers.
- Layer the Ingredients: Add a layer of whipped cream over the cake pieces followed by a layer of raspberry Chardonnay sauce.
- Add More Layers: Place another layer of angel food cake pieces, top with additional raspberry sauce, and finish with a final dollop of whipped cream.
- Garnish and Serve: Optionally, top trifles with fresh raspberries and serve immediately for the best texture and freshness.
Notes
- Start by cutting only half of the angel food cake and use more if needed to avoid waste.
- The angel food cake, raspberry chardonnay sauce, and whipped cream can be made ahead of time; however, assemble trifles just before serving to prevent sogginess.
- Do not make whipped cream more than one day in advance to maintain freshness and texture.
- Stemless wine glasses or mason jars work well for serving these trifles, adding a charming presentation.
Nutrition
- Serving Size: 1 trifle
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
