Description
Delight in these elegant Raspberry Chardonnay Trifles featuring layers of fluffy angel food cake, a luscious raspberry Chardonnay sauce, and homemade whipped cream. Perfect for a refreshing dessert that combines fruity, creamy, and boozy flavors in every bite.
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: Combine 1 cup Chardonnay and ¼ cup sugar in a small saucepan over medium heat. Stir until sugar dissolves, then bring mixture to a slow boil. Cook until the liquid reduces to about ½ cup. Remove from heat, add 3 cups raspberries, and stir gently. Set aside to cool completely.
- Prepare Whipped Cream: In a medium bowl or electric mixer bowl fitted with whisk attachment, combine 1 ¾ cup heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Beat until stiff peaks form.
- Assemble Trifles: Gently press angel food cake pieces into the bottom of 6 trifle glasses or similar containers. Add a layer of whipped cream, then top with raspberry Chardonnay sauce. Add another layer of angel food cake pieces followed by more raspberry sauce, and finish with a final dollop of whipped cream.
- Optional Garnish and Serve: Top each trifle with fresh raspberries if desired. Serve immediately to preserve texture and freshness.
Notes
- Start by cutting only half of your angel food cake and cut more as needed to avoid waste; half is usually sufficient for 6 trifles.
- The angel food cake, raspberry Chardonnay sauce, and whipped cream can all be made ahead of time, but it’s best not to assemble the trifles until just before serving to prevent sogginess.
- Use stemless wine glasses or mason jars for an attractive presentation and easy portioning.
- For best results, do not make the whipped cream more than a day in advance to maintain freshness and texture.
Nutrition
- Serving Size: 1 trifle
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 75 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
