If you’re looking for a dessert that’s both elegant and surprisingly easy to whip up, then this Raspberry Chardonnay Trifle Recipe is going to be your new favorite. I remember first making it for a summer dinner party, and my guests couldn’t stop raving about how the bright, boozy raspberry sauce paired with fluffy angel food cake and silky whipped cream just sang together. Stick with me here—I’ll walk you through every step so that you can impress with little stress and lots of flavor.

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Why This Recipe Works

Balanced Flavors: The tart raspberries contrast beautifully with the sweetness of the angel food cake and whipped cream.
Simple Yet Sophisticated: A handful of ingredients come together to create a dessert that looks like you spent hours on it.
Make-Ahead Friendly: Components can be prepped in advance so you’re not stuck in the kitchen at the last minute.
Customizable Layers: You can easily swap out ingredients to suit your taste or dietary needs without losing the essence of this trifle.

Raspberry Chardonnay Trifle, elegant berry dessert, easy summer trifle, boozy fruit dessert, raspberry angel food cake - A shiny silver pot filled with dark red raspberries soaked in a thick syrup, the berries look soft and juicy, with some whole and others slightly broken down. A silver spoon with a textured handle rests in the pot, partially submerged in the fruit mix. The pot sits on a white and blue striped cloth on top of a white marbled surface. Nearby, there is a pink rose on the bottom left corner and a wine cork with

Ingredients & Why They Work

The magic in this Raspberry Chardonnay Trifle Recipe really comes down to the quality of ingredients and how well they play off each other. Each element brings its own texture and flavor, so grabbing fresh raspberries and a good-quality Chardonnay makes a big difference.

Raspberry Chardonnay Trifle, elegant berry dessert, easy summer trifle, boozy fruit dessert, raspberry angel food cake - Flat lay of a portion of angel food cake cut into irregular 1-inch pieces, a small white ceramic bowl with pale golden Chardonnay reduction, a small white ceramic bowl of fine white granulated sugar, a handful of fresh bright red raspberries scattered naturally, a medium white ceramic bowl filled with smooth, fluffy whipped cream, a small white ceramic bowl of fine white powdered sugar, and a small white ceramic bowl with clear pale vanilla extract placed neatly in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Angel Food Cake: Its light, airy texture soaks up the raspberry Chardonnay sauce without getting soggy too quickly; I often buy a fresh one from the bakery for the best results.
ONEHOPE Chardonnay: Using a fruity, crisp Chardonnay helps infuse the sauce with subtle wine notes that elevate the entire dessert.
Sugar: Helps balance the tartness of the raspberries and reduces any bitterness from the wine.
Fresh or Frozen Raspberries: Fresh raspberries provide brightness, but frozen work great too when you’re out of season.
Heavy Whipping Cream: Whipped to stiff peaks, it adds richness and dreamy softness to each bite.
Powdered Sugar: Dissolves smoothly into the cream, lending a subtle sweetness without any graininess.
Vanilla Extract: Adds warmth and rounds out the whipped cream’s flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Raspberry Chardonnay Trifle Recipe is super forgiving and versatile—I’ve enjoyed tweaking it over time to suit different occasions and preferences, and you totally should too!

Berry Swap: I’ve swapped raspberries for blueberries or blackberries when those were on hand, which adds a nice variation without losing that fresh fruit vibe.
Alcohol-Free Option: If you want to keep it kid-friendly or avoid alcohol, just substitute the Chardonnay with grape juice or a sparkling water, and reduce the sugar a touch.
Extra Crunch: Sometimes I sprinkle crushed toasted almonds or crushed amaretti cookies between layers for a delightful texture contrast.
Whipped Cream Variations: Try adding a touch of lemon zest to the cream for a fresh citrus twist.

Step-by-Step: How I Make Raspberry Chardonnay Trifle Recipe

Step 1: Crafting the Raspberry Chardonnay Sauce

First things first, I pour 1 cup of ONEHOPE Chardonnay and a quarter cup of sugar into a small saucepan over medium heat. Stir it gently as it comes to a slow boil, then keep it at a simmer until the liquid reduces by about half—this usually takes around 10 minutes. Patience here really pays off because concentrating the wine intensifies its flavor. After that, I remove it from the heat and stir in the raspberries. This is when the berries begin to soften and release their juices, melding perfectly with the wine. Let the mixture cool completely—trust me on this one, assembling the trifle with warm sauce leads to soggy cake and a mess.

Step 2: Whip Up That Perfect Cream

While the sauce chills, I get the whipped cream ready. Whether you use an electric mixer or whisk by hand (props to you if you do!), combine the heavy whipping cream, powdered sugar, and a splash of vanilla extract. I usually start slow, then crank up the speed until I see soft peaks, giving it a few more seconds to reach stiff peaks. This creates that luscious texture that holds its shape in the trifle. Pro tip: chilling your bowl and beaters ahead of time helps the cream whip faster and fluffier. Once whipped, pop it in the fridge while you prep the rest.

Step 3: Assembling Your Trifles

For the assembly, I like using stemless wine glasses or mason jars—the clear sides show off those beautiful layers. Start by pressing angel food cake pieces gently into the bottom, about a layer thick. Then spoon on a generous layer of whipped cream, followed by a drizzle of that jewel-toned raspberry Chardonnay sauce. Repeat these layers, ending with a final fluffy layer of whipped cream. If you’re feeling fancy, top each trifle with a few fresh raspberries for a pop of color and texture. The trick is not to over-soak the cake, so assemble just before serving for the best results.

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Pro Tips for Making Raspberry Chardonnay Trifle Recipe

Don’t Rush the Reduction: Reducing the wine slowly avoids bitterness and brings out those fruity notes perfectly.
Chill Your Mixing Tools: Cold bowl and beaters make whipping cream so much easier and faster—game changer.
Start with Half the Cake: Angel food cake can be airy but dense when packed, so begin with half the cake and add more if needed to avoid waste.
Assemble at Last Minute: Putting the trifles together right before serving keeps the cake from soaking up too much sauce and turning mushy.

How to Serve Raspberry Chardonnay Trifle Recipe

Raspberry Chardonnay Trifle, elegant berry dessert, easy summer trifle, boozy fruit dessert, raspberry angel food cake - The image shows tall clear glasses filled with three visible layers of dessert. The bottom layer is creamy white with a smooth texture, the middle layer is a mix of red berries and soft cake, showing a vibrant, slightly chunky texture, and the top layer is light white cream with soft peaks. On top of the cream sits a bright red raspberry, adding a fresh and juicy look. The glasses are placed on a blue and white striped cloth over a white marbled surface, with a cork nearby and blurred background items including more layered desserts in clear glasses and some red flowers. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these trifles with a few fresh raspberries and sometimes a mint sprig for a fresh pop of green. A light dusting of powdered sugar just before serving adds a delicate finish. If you’re feeling extra indulgent, a thin curl of white chocolate curls beautifully on top.

Side Dishes

Since this trifle is already decadent, I keep sides simple—think a fresh green salad or some lightly salted nuts to balance the richness. It’s a perfect dessert to follow light, summery meals like grilled seafood or chicken.

Creative Ways to Present

For special occasions, I’ve served this Raspberry Chardonnay Trifle Recipe in elegant stemmed glasses, layered high for a dramatic look. For family gatherings, mason jars add a charming rustic vibe and make handing out individual portions a breeze. You can also create a large trifle in a glass bowl and let guests scoop their portions—great when hosting bigger groups!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), cover the trifle glasses tightly with plastic wrap and store them in the fridge. They’re best eaten within a day because the cake will start to absorb the liquid and lose its lovely texture after that.

Freezing

I haven’t tried freezing the fully assembled trifle because the whipped cream and cake texture don’t thaw well. However, you can freeze the raspberry Chardonnay sauce separately for up to a month, then thaw and reheat gently before assembling the trifles fresh.

Reheating

This dessert is best served chilled, so reheating isn’t really recommended. If you want to reheat the sauce or any leftovers separately, warm gently on the stove over low heat until just heated through, then cool before layering again.

FAQs

Can I use a different kind of wine in this recipe?

Absolutely! While Chardonnay provides a lovely crispness, other white wines like Sauvignon Blanc or Pinot Grigio would also work well. Just make sure the wine is fruity and not too oaky or tannic, as that might overpower the delicate flavors in the trifle.
Is it okay to use frozen raspberries?

Yes! Frozen raspberries thaw and cook down nicely for the sauce, and they can actually be more affordable and convenient when fresh ones aren’t in season. Just thaw and drain any excess water before adding them to avoid diluting the flavor.
How long before serving can I prepare the components?

You can make the raspberry Chardonnay sauce and angel food cake a day ahead, and whip the cream up to a day in advance as well. But I recommend assembling the trifles only just before serving so the cake layers stay fresh and not soggy.
Can I make this dessert vegan or dairy-free?

Definitely! Substitute the heavy whipping cream with coconut whipped cream and choose a vegan angel food cake alternative or sponge cake. Just double-check your wine is vegan-friendly too, as some wines use animal products in filtration.

Final Thoughts

Honestly, this Raspberry Chardonnay Trifle Recipe holds a special place in my heart because it’s one of those desserts that feels luxe but is 100% doable, even for weeknight entertaining. The layers of fluffy cake, tangy-sweet berry sauce, and whipped cream make every bite a little celebration. I hope you give this one a try soon—you’ll love how it looks and tastes, and your friends or family are sure to ask for the recipe (or better yet, for you to bring it again!).

Raspberry Chardonnay Trifle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews

Author: Madison
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 6 trifles
Category: Dessert
Method: Stovetop
Cuisine: American

Print Recipe

Description

Delight in these elegant Raspberry Chardonnay Trifles featuring layers of light angel food cake soaked in a reduced Chardonnay raspberry sauce, topped with freshly whipped vanilla cream. Perfect for a refreshing dessert with a sophisticated twist.

Ingredients

Angel Food Cake

1 prepared angel food cake cut or pulled into 1 inch pieces

Raspberry Chardonnay Sauce

1 cup (236 ml) ONEHOPE Chardonnay
¼ cup (50 g) sugar
3 cups (340 g) fresh or frozen raspberries

Whipped Cream

1 ¾ cup (415 ml) heavy whipping cream
½ cup (65 g) powdered sugar
1 teaspoon (5 ml) pure vanilla extract

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Instructions

Prepare Raspberry Chardonnay Sauce: Combine ONEHOPE Chardonnay and ¼ cup sugar in a small saucepan over medium heat, stirring until dissolved.
Reduce Wine Mixture: Bring to a slow boil and cook until the liquid is reduced to about ½ cup.
Add Raspberries: Remove from heat, stir in fresh or frozen raspberries, and allow the sauce to cool completely.
Make Whipped Cream: In a medium bowl or electric mixer bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.
Whip Cream: Beat the mixture with an electric mixer until stiff peaks form.
Assemble Trifles: Gently press angel food cake pieces into the bottom of 6 trifle glasses.
Layer Ingredients: Add a layer of whipped cream followed by raspberry sauce. Then add a second layer of angel food cake pieces, more raspberry sauce, and finish with a final topping of whipped cream.
Garnish and Serve: Optionally top with fresh raspberries and serve immediately for best texture.

Notes

Start by cutting only half of the angel food cake and cut more if needed to avoid waste.
All components (angel food cake, raspberry chardonnay sauce, and whipped cream) can be made in advance; however, whip the cream no more than a day before serving for optimal freshness.
Do not assemble the trifles too far ahead of time as they may become soggy.

Nutrition

Serving Size: 1 trifle
Calories: 320 kcal
Sugar: 28 g
Sodium: 80 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg