Red, White & Blue Layered Dessert
Pairs well with Woodbridge by Robert Mondavi Pinot Grigio
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 Tbsp powdered sugar
1 13-oz jar raspberry jam
2 Tbsp 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
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.
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.
Pour jam into a large bowl and whisk with water to thin out slightly.
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.
Repeat layering twice more. Swirl the raspberry jam into the whipped cream to create a pretty swirled effect on the top layer.
Top with fresh berries just before serving.