Recipe: Red, White & Blue Layered Dessert

Imagine digging into this gorgeous wine-infused dessert from Woodbridge by Robert Mondavi under a sky of fireworks.
Woodbridge by Robert Mondavi Red, White & Blue Layered Dessert
Serves 6-8

  • 20 ladyfinger biscuits (from a 7-ounce package)
  • 1 cup Woodbridge by Robert Mondavi Pinot Grigio
  • ¼ cup white sugar
  • 4 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 13-oz jar raspberry jam
  • 2 tablespoons warm water
  • 1 cup blueberries, plus more for garnish
  • 1 cup strawberries, hulled and diced, plus more for garnish
  • 1 cup raspberries, plus more for garnish
  1. Place biscuits on a rimmed baking sheet. Stir Woodbridge by Robert Mondavi Pinot Grigio and sugar together, then use a pastry brush to brush it over the biscuits.
  2. In a stand mixer fitted with the whisk attachment or using a handheld whisk, whisk heavy cream with powdered sugar on high speed until stiff peaks form.
  3. Pour jam into a large bowl and whisk with water to thin out slightly.
  4. Cover the bottom of a 3-quart trifle bowl with ⅓ of the ladyfingers. Smooth ⅓ of the whipped cream over top. Top with ⅓ the jam. Top with ⅓ of the blueberries, ⅓ of the strawberries, and ⅓ of the raspberries.
  5. Repeat layering twice more. Swirl the raspberry jam into the whipped cream to create a pretty swirled effect on the top layer.
  6. Refrigerate overnight.
  7. Top with fresh berries just before serving.
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