As the days slowly get longer and warmer and flowers start to bloom, it's clear that spring is in the air. What better way to celebrate the season's arrival than with a delightful dessert that captures the essence of springtime?
Today, we're excited to share the second collaboration between Edenvale and culinary artist Sarah Kiryshin – a luscious and elegant Sauvignon Blanc Strawberry Trifle. This seasonal treat is spring on a plate, combining the freshness of strawberries, the sweetness of sponge cake, and the crisp notes of Edenvale's Sauvignon Blanc.
Let's dive into the recipe and create a dessert that's as beautiful as it is delicious.
Recipe - Sauvignon Blanc Strawberry Trifle
- 1 bottle of Edenvale Sauvignon Blanc
- 500g fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 prepared sponge cake, cut into cubes
- In a medium saucepan, combine half of the sliced strawberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved, and the strawberries have released their juices, about 5 minutes. Remove from heat and let cool.
- Once the strawberry mixture is cooled, stir in 1/2 cup of Edenvale Sauvignon Blanc.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- To assemble the trifle, start with a layer of sponge cake cubes in the bottom of a large glass bowl or trifle dish.
- Spoon a layer of the cooked strawberry mixture on top of the cake layer.
- Pour a layer of Edenvale Sauvignon Blanc over the strawberries and cake, letting it soak into the cake.
- Add a layer of whipped cream on top of the soaked cake.
- Add a layer of thinly sliced fresh strawberries.
- Repeat the layers, finishing with a layer of whipped cream on top and the remaining fresh sliced strawberries.
- Chill the trifle in the fridge for at least 2 hours before serving.
- Serve and enjoy!