Today’s recipe for Raspberry Chardonnay Trifles is sponsored by ONEHOPE Wine! ONEHOPE is a wine with a purpose, and this month they encourage you to #drinkpink, with a portion of all proceeds from their pink bottles going toward clinical trials for breast cancer and ovarian cancer research. Can you think of a better reason to raise a glass!?
As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Sugar Spun Run!
I’m not sure if I ever mentioned this, but before I was ever a food blogger, or ever knew that food blogging was even a thing, I worked in research. I spent the last 5 years working as a research coordinator for a handful of different cancer research studies. I’ve seen firsthand the impact that research and clinical trials can have on the care and treatment of patients, so when ONEHOPE Wine asked me to partner with them for their Drink Pink campaign in the fight against breast cancer, of course I was all in.
ONEHOPE Wine supports a number of different causes (you can check out their impact here), but this month a portion of all proceeds from their pink bottles goes toward breast cancer research. Every two bottles purchased will fund a clinical trial for one woman with breast cancer.
I literally can’t think of a better reason to drink a bottle of wine.
I decided to incorporate ONEHOPE’s Chardonnay into these Raspberry Chardonnay Trifles. You’ve probably had trifles before, but have you ever had them made quite like this?
The wine-infused sauce is what sets these apart from all other trifles. It’s made with just 3 ingredients, Chardonnay, sugar, and (of course) raspberries. To make the sauce, you’ll combine your ONEHOPE Chardonnay and a quarter cup of sugar in a saucepan and bring the mixture to a boil.
You’ll simmer the champagne until it’s volume is reduced in half. This gives us an extra concentrated, slightly sweetened chardonnay that we’ll then add our raspberries to.
The resulting flavor is incredible, it just tastes as bright and sparkly as the bottle. I understand there will be a lot of temptation to just finish off the sauce with a spoon, but I promise it’s even better once you layer it with your angel food cake and homemade whipped cream. The chardonnay sauce soaks into the angel food cake quickly making for a richly flavored treat that’s sweet, but light and refreshing, too.
Then I’d suggest pairing this treat with the remainder of your ONEHOPE Chardonnay. I’ll be the first to admit I know just about nothing about pairing wine with food, but Zach and I finished off the bottle while we inhaled our trifles, and I couldn’t imagine a better pairing.
I hope you’ll head over to ONEHOPE’s website and pick up a pretty, glittery (or non-glittery, they do have those too!) pink bottle to share with someone you love today!
Raspberry Chardonnay Trifles
Raspberry Chardonnay Trifles sponsored by ONEHOPE Wine!
- 1 prepared angel food cake cut or pulled into 1" pieces*
- 1 cup ONEHOPE Chardonnay (236ml)
- 1/4 cup sugar (31g)
- 3 cups fresh or frozen raspberries (340g)
- 1 3/4 cup heavy whipping cream (415ml)
- 1/2 cup powdered sugar (65g)
- 1 teaspoon pure vanilla extract (5ml)
Combine ONEHOPE Chardonnay and 1/2 cup sugar in a small saucepan over medium and stir.
Bring mixture to a slow boil and cook until liquid is reduced to about just 1/2 cup.
Remove from heat and add raspberries, stir to combine. Set aside and allow to cool completely. Meanwhile, prepare your whipped cream.
Combine heavy whipping cream, powdered sugar, and vanilla extract in a medium-sized bowl (or in the bowl of an electric mixer fitted with a whisk attachment).
Using an electric mixer, beat ingredients until stiff peaks form.
To prepare trifles, gently press angel food cake pieces into the bottom of 6 trifle glasses (I just used stemless wine glasses, mason jars would also work well!). Layer with whipped cream, and then top with raspberry sauce. Top with another layer of angel food cake pieces, then more raspberry sauce, then a final topping of whipped cream.
Top off with fresh raspberries, if desired, and serve immediately.
*start by cutting only 1/2 of your angel food cake and then cutting more if needed -- if you use the recipe linked here you may only need 1/2 of the cake.
The angel food cake, raspberry chardonnay sauce, and whipped cream can all be made in advance (I don't recommend making the whipped cream more than a day in advance) but the trifles should not be assembled until just before serving, otherwise they may become soggy.