Sparkling Berry Tiramisu Trifle

Pair With: Reginato Sparkling Rose of Malbec

Using a little of the wine in this festive berry trifle really brings out the lovely strawberry and floral flavors and adds a sparkle to this elegant pairing

Directions:

In a large saucepan, combine the ¼ cup granulated sugar, water, lemon juice and zest.  Bring to a boil, stirring to dissolve sugar.  Add 1 cup of each of the berries, reduce heat and simmer about 5 minutes.  Remove berry mixture from heat and strain liquid into a heat-safe bowl.  Place simmered berries in a separate bowl and cool both to room temperature.

Mix together the mascarpone and 1 tablespoon granulated sugar.  In a chilled mixer bowl, whip the cold heavy cream, adding the powdered sugar and vanilla when soft peaks form.  Continue to whip until stiff.  Fold the whipped cream into the mascarpone in 3 additions until combined.

Ingredients:

  • ¼ cup granulated sugar

  • ¼ cup water

  • Juice and zest of 1 large lemon

  • 2 cups raspberries

  • 2 cups blueberries

  • 2 cups blackberries

  • 2 cups strawberries

  • 8 oz. mascarpone cheese, room temperature

  • 1 tablespoon granulated sugar

  • 1 ½ cups heavy cream, well chilled

  • 1/3 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 24 ladyfinger biscuits or toasted pound cake pieces

  • ½ cup Reginato Sparkling Rose of Malbec

To Assemble:

Line up 6 stemless wine glasses or dessert goblets.  Break each ladyfinger in half, or cut toasted pound cake into 1-inch squares.  Add the Reginato to the cooled berry liquid.  Using a piping bag, pipe a small amount of the mascarpone whipped cream on the bottom of each glass (alternatively use a small spoon).  Dip 2 ladyfinger halves into the berry/Reginato mixture and lay on top of the whipped cream base, using 2 halves in each glass.  Spoon some of the cooled simmered berries over the ladyfingers and then pipe or spoon out another layer of mascarpone whipped cream.  Repeat the layers 2 more times, using 3 ladyfinger halves for the remaining layers.  Cover each glass with plastic and refrigerate for at least 2 hours.  Garnish with remaining fresh berries and serve with Reginato Rose of Malbec.  6 servings.

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