Found this recipe in Sunset Magazine a few years ago. Easy to prepare, looks fabulous and (most importantly) it's delicious. The only change I’ve made to the original recipe is to create a syrup out of the remaining wine sauce to serve along with the trifle.
¨ 1 1/2 cups dry red Zinfandel
¨ 3/4 cup sugar
¨ 1 teaspoon vanilla
¨ 1 quart sliced strawberries, hulled and quartered
¨ 1 plain or lemon-flavored pound cake (1 lb.)
¨ 2 cups whipping cream
¨ A few whole strawberries, rinsed
In a 3- to 4-quart pan over high heat, bring wine and 1/2 cup sugar to a boil. Boil until reduced to 1 cup, about 5-10 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let the mixture cool for about 1 hour, stirring occasionally.
Cut cake into 1/2-inch-thick slices. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form. Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.
Jen’s Strawberry Zinfandel Syrup: After assembly, strain remaining sauce through a fine sieve (or cheesecloth), add 1/2 cup sugar and put back on the stove and reduce to syrup consistency. Remove from heat and let cool to room temperature. I usually serve it in a squeeze bottle so folks can "dress" their own serving.
2 comments:
Ok. I am totally making this. I have so much Zinfindel. Do you think it would work with Raspberries??
I need trifle recipes so if you have any others, please share. I have a trifle bowl, therefore, I need more recipes.
I think raspberries would work just fine (I was thinking of trying it with ollalieberries)
Let me know how it turns out.
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