Today’s Raspberry Chardonnay Trifles recipe is sponsored by ONEHOPE Wine. ONEHOPE is a wine with a purpose, and this month they invite you to #drinkpink — a portion of proceeds from their pink bottles supports clinical trials for breast and ovarian cancer research. A lovely reason to raise a glass.
All opinions are my own. Thank you for supporting the brands that support Sugar Spun Run.
Before I ever discovered food blogging, I worked in research — specifically coordinating cancer research studies for about five years. That experience showed me how vital research and clinical trials are to improving patient care. So when ONEHOPE Wine invited me to join their Drink Pink campaign to support breast cancer research, I was eager to participate.
ONEHOPE supports many causes, and this month a portion of proceeds from their pink bottles goes directly to breast cancer research. According to their campaign, every two bottles purchased helps fund a clinical trial for one woman with breast cancer. It’s a meaningful reason to choose a bottle.
I used ONEHOPE Chardonnay to make these Raspberry Chardonnay Trifles. You may be familiar with classic trifles or an Eton Mess, but these stand out because of a simple wine-infused raspberry sauce. The sauce is made with just three ingredients: Chardonnay, sugar, and raspberries.
To make the sauce, combine 1 cup of Chardonnay and ¼ cup sugar in a small saucepan and bring the mixture to a slow boil. Simmer until the liquid reduces to about half its original volume. This concentrates the wine and sweetens it slightly. Remove from heat and stir in the raspberries, then let the mixture cool completely.
The bright, sparkling flavor of the reduced chardonnay paired with raspberries is remarkable. It’s tempting to taste the sauce straight from the pan, but it truly shines layered with tender angel food cake and freshly whipped cream. The chardonnay sauce soaks into the cake quickly, creating a dessert that’s rich in flavor yet light and refreshing.
Serve the trifles with the remaining bottle of ONEHOPE Chardonnay for an easy, delightful pairing. I’m no wine expert, but we finished the bottle while enjoying our trifles and it was the perfect match.
If you like, pick up a pretty pink bottle from ONEHOPE to share with someone you love. If you have extra raspberries, save them for a batch of raspberry cake filling.
Enjoy!
Raspberry Chardonnay Trifles
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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.
- Bring mixture to a slow boil and cook until liquid is reduced to about ½ cup.
- Remove from heat and add raspberries, stirring to combine. Set aside to cool completely while you prepare the whipped cream.
Whipped Cream
- Combine heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl or the bowl of an electric mixer fitted with a whisk.
- Beat with an electric mixer until stiff peaks form.
- To assemble trifles, gently press angel food cake pieces into the bottom of 6 glasses (stemless wine glasses or mason jars work well). Layer with whipped cream, then raspberry sauce. Add another layer of cake, more raspberry sauce, and finish with a final dollop of whipped cream.
- Top with fresh raspberries if desired and serve immediately.
Notes
The cake, raspberry chardonnay sauce, and whipped cream can be prepared in advance (whipped cream is best made within a day of serving). Do not assemble trifles until just before serving to avoid sogginess.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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