Indulge in the luxurious layers of our Raspberry Chardonnay Trifles, a dessert that’s as elegant as it is effortless. Creamy custard, airy whipped cream, and tender cake mingle with juicy raspberries, all kissed by a hint of Chardonnay for a sophisticated twist. Each spoonful offers a delightful contrast of textures—silky, fluffy, and slightly tart—while the wine-infused berries add a grown-up flair. Ready in just over 30 minutes, this dessert is perfect for impressing guests or treating yourself to something special.
These trifles are a feast for the senses, with vibrant colors, rich aromas, and a harmonious blend of sweet and tangy flavors. The velvety custard and light sponge cake create a comforting base, while the raspberries provide a refreshing burst of brightness. With each serving packing a decadent 458 calories, it’s a treat worth savoring. Whether for a dinner party or a cozy night in, these trifles promise to elevate any occasion with their irresistible charm.
Ingredients for Raspberry Chardonnay Trifles
- 1 prepared angel food cake (cut or pulled into 1″ pieces)
- 1 cup (236 ml) ONEHOPE Chardonnay
- ¼ cup (50 g) sugar
- 3 cups (340 g) fresh or frozen raspberries
- 1 ¾ cup (415 ml) heavy whipping cream
- ½ cup (65 g) powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
Step-by-Step Instructions
- Prepare the Raspberry Chardonnay Sauce: In a small saucepan, combine the ONEHOPE Chardonnay and ¼ cup sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a slow boil and cook until the liquid reduces to about ½ cup (approximately 12 minutes). Remove from heat, add the raspberries, and stir to combine. Set aside to cool completely.
- Make the Whipped Cream: In a medium-sized bowl (or the bowl of an electric mixer), combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture until stiff peaks form.
- Assemble the Trifles: Gently press pieces of angel food cake into the bottom of 6 trifle glasses (or stemless wine glasses/mason jars). Layer with a generous spoonful of whipped cream, followed by the raspberry sauce. Repeat with another layer of angel food cake, more raspberry sauce, and a final topping of whipped cream.
- Garnish and Serve: Top with fresh raspberries if desired, and serve immediately for the best texture and flavor.
Perfect Pairings: Serving Suggestions
These Raspberry Chardonnay Trifles are a delightful dessert on their own, but they pair beautifully with a glass of chilled ONEHOPE Chardonnay for a cohesive flavor experience. For a brunch twist, serve them alongside a mimosa bar or a fresh fruit platter. They also make an elegant finale to a dinner party when paired with a cheese board featuring soft brie or tangy goat cheese.
Make It Your Own: Recipe Variations
Feel free to get creative with this recipe! Swap the raspberries for blackberries or strawberries for a different berry twist. If you’re not a fan of Chardonnay, try using a rosé or even a sparkling wine for a lighter flavor. For a non-alcoholic version, replace the wine with white grape juice. You can also experiment with different cake bases, like pound cake or sponge cake, to mix things up.
Quick Tips: Time-Saving Hacks
To save time, use store-bought angel food cake and pre-made whipped cream. If you’re using frozen raspberries, let them thaw slightly before adding them to the sauce to speed up the cooling process. You can also prepare the raspberry Chardonnay sauce and whipped cream a day ahead and store them in the fridge, assembling the trifles just before serving for maximum freshness.
Keep It Fresh: Storage Tips
These trifles are best enjoyed immediately, but if you have leftovers, cover them tightly with plastic wrap and store them in the fridge for up to 24 hours. The cake may soften slightly, but the flavors will still be delicious. Avoid freezing, as the whipped cream and cake texture won’t hold up well after thawing.
Essential Tools: Equipment Guidance
For this recipe, you’ll need a small saucepan for the raspberry Chardonnay sauce and a medium-sized bowl or electric mixer for the whipped cream. Trifle glasses, stemless wine glasses, or mason jars work perfectly for assembling and serving. If you don’t have an electric mixer, a whisk and some elbow grease will do the trick for the whipped cream—just make sure your cream is well-chilled for the best results.
Raspberry Chardonnay Trifles
Ingredients
Raspberry Chardonnay
- 1 cup ONEHOPE Chardonnay
- ¼ cup sugar
- 3 cups fresh or frozen raspberries
Whipped Cream
- 1 ¾ cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 prepared angel food cake cut or pulled into 1″ pieces
Instructions
- Combine ONEHOPE Chardonnay and ¼ cup sugar in a small saucepan over medium heat and stir.
- 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.
- 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.