Raspberry Chardonnay Trifles

Raspberry Chardonnay Trifles sponsored by ONEHOPE Wine!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings Trifles

Calories 458kcal

Author Sam Merritt

Ingredients

1 prepared angel food cake cut or pulled into 1" pieces*

Raspberry Chardonnay

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

Raspberry Chardonnay

Combine ONEHOPE Chardonnay and ¼ cup sugar in a small saucepan over medium heat and stir.
1 cup (236 ml) ONEHOPE Chardonnay, ¼ cup (50 g) sugar
Bring mixture to a slow boil and cook until liquid is reduced to about just ½½ cup.
Remove from heat and add raspberries, stir to combine. Set aside and allow to cool completely. Meanwhile, prepare your whipped cream.
3 cups (340 g) fresh or frozen raspberries

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).
1 ¾ cup (415 ml) heavy whipping cream, ½ cup (65 g) powdered sugar, 1 teaspoon (5 ml) pure vanilla extract
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.
1 prepared angel food cake
Top off with fresh raspberries, if desired, and serve immediately.

Notes

*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.

Nutrition