6 Steps to Make a Refreshing Wine-Soaked Berry Trifle

The classic English trifle is the perfect summer dessert already, but how about making it boozy? Try this wine-soaked berry trifle, which is perfect for languid hot afternoons after a heavy lunch to unwind and relax and perhaps have a heart-to-heart over something sweet. For this particular recipe, we have used white wine, prosecco to be exact, to transform the ordinary dessert into something extraordinary.

Raspberry Prosecco Trifle Recipe

(Serves 12)

Ingredients

For the Prosecco Raspberries:

• 350 gm raspberries
• 250 ml Prosecco

For the Prosecco Syrup:

• 250 ml Prosecco

For the Prosecco Whipped Cream:

• 600 ml double cream
• ¾ cup icing sugar
• 50 ml Prosecco syrup

For the Trifle Layers:

• 200 gm sponge fingers
• 100 ml Prosecco
• 300 gm raspberry jam
• 350 gm Prosecco raspberries
• 500 ml vanilla custard

To Decorate:

• Fresh raspberries
• Freeze dried raspberries
• Sprinkles

Instructions

1. To make the Prosecco raspberries, you will need to get started the night before for the best results. For this, soak the raspberries in the prosecco, cover the surface, and refrigerate.
2. Next, make the Prosecco syrup by adding the 250 ml of prosecco in a pan, and boiling it carefully until it reduces to about 50 ml. Set aside to cool.
3. Next, let’s make the Prosecco whipped cream: add the double cream with icing sugar into a bowl and using an electric mixer, whip it until it forms soft peaks.
4. Pour the Prosecco syrup and whip it again until it reaches a mousse consistency. Refrigerate this for it to set.
5. Next, clean and prepare your trifle bowl. Arrange 1/3 of the sponge fingers at the bottom and drizzle over some prosecco, for the fingers to soak up.
6. Over the sponge fingers, spread some raspberry jam, and layer the Prosecco raspberries on them.
7. Over the Prosecco raspberries, pour half of the custard and then pile 1/3 of the whipped Prosecco cream over them, then smooth it to level.
8. Repeat the layers in the same order, starting with the sponge fingers with the wine drizzle and ending with the Prosecco cream. If your layers are thin enough, you might have space for a third layer, go for it!
9. Decorate the top with some fresh raspberries, some freeze-dried raspberries, and some sprinkles.
10. Transfer the trifle to the refrigerator, preferably with the surface covered, for the layers to set.

Tips and Tricks for Raspberry Prosecco Trifle

• Extended Soaking Time: For the best flavor infusion, prepare the prosecco raspberries 24-48 hours in advance rather than just overnight. This extra time allows the berries to fully absorb the prosecco's flavor while still maintaining their shape. The longer soak will result in a more pronounced boozy flavor that complements the sweetness of the dessert.
• The Prosecco Syrup: When reducing the prosecco for syrup, use a wide-bottomed pan to increase surface area and speed up the reduction process. Keep the heat medium-low to prevent burning the sugars in the alcohol.
• Quick Syrup Alternative: If you don't have time to make prosecco syrup from scratch, you can substitute with 2 tablespoons of honey mixed with 2 tablespoons of prosecco. This provides a similar sweetness and boozy kick without the reduction time.
• Clean Layers: To create perfectly clean layers visible from the outside of your trifle bowl, wipe the inside of the bowl with a clean paper towel after adding each layer. This small step makes a big difference in the final presentation.
• The Secret of Stability: For the most stable trifle that holds its shape when served, chill it for at least 6 hours or preferably overnight before serving. This resting time allows all the components to set properly and the flavors to truly blossom. The longer resting period also helps the whipped cream maintain its structure when sliced.
• Non-Alcoholic Option: For a family-friendly version, substitute the prosecco with white grape juice mixed with a splash of lemon juice for balance. You can also use sparkling apple cider for a similar effervescent quality.
• Preventing Soggy Sponge: To prevent overly soggy sponge fingers, lightly toast them in the oven at 150°C for 5 minutes before assembling the trifle. This creates a slight crust that helps the fingers maintain some texture while still absorbing the delicious prosecco. Let them cool completely before using in your trifle.