Trifle w/ Raspberries & Red Zinfandel
This Raspberry Zinfandel Trifle recipe consists of fresh raspberries, pound cake, a bottle of red zinfandel, sugar, vanilla extract, and homemade whipped cream. You can use store-bought whipped cream. Although all it takes is heavy whipping cream powdered sugar, and a little elbow grease. I sometimes tell the burliest man in the room that I'm sure he's more than capable and it gets knocked out in five minutes.
Equipment
- Large Bowl
- Whisk
- Sautée Pan
- Stovetop
Ingredients
Whipped Cream
- 1½ c. heavy whipping cream
- 1/2 c. powdered sugar
Trifle
- 1½ c. red Zinfandel
- 1/2 c. sugar
- 1 tsp. vanilla extract
- 21.25 oz. pound cake (2 Sara Lee)
- 18 oz. raspberries (2 containers)
- 2 c. whipped cream
Instructions
Cook Zinfandel
- Add wine and sugar to a saucepan and bring to a boil.
- Boil for 5 minutes, or until reduced to roughly 1 cup.
- Remove from heat and stir in vanilla extract and raspberries.
- Let rest for 1 hour.
Whipped Cream
- While the zinfandel is cooling, make the whipped cream by adding all of the ingredients to a large bowl and whisk.This takes about 15 minutes by hand. Alternatively, you can use a handheld or stand mixer to cut it down to about 5 minutes.Whisk until stiff peaks are formed. You should be able to pull the whisk out of the bowl and the whipped cream should stay in little mountains. If peaks don't form, whip for longer. Although make sure not to over whip the cream. It will then create butter!
Assemble Trifle
- Cut the pound cake into 1/2-inch cubes.
- Arrange 1/3 of the pound cake in the bottom of a dish.
- Pour 1/3 of the raspberry zinfandel mixture over the pound cake.
- Top with 1/3 of the whipped cream.
- Repeat the pound cake, raspberry zinfandel mixture, and whipped cream 2 more times.
- Serve immediately or chill.This is a great recipe to make ahead of time. If I'm strapped on time, I'll usually make it the night before an event!
Tips, Tricks, & Notes
- You can also buy store bought whipped cream. I'm just partial to making it, myself. It has a much better flavor profile and doesn't have that metalicky out of a can taste. Plus, it's a much simpler than to do than it seems and is a great way to impress your guests!
- I also sometimes make my own pound cake. Although this is much more labor-intensive. Making my own whipped cream was as fancy as I was going to go with it today. Although, it is fun, if you want to take it up a notch!