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Mini Fruit Trifles with Cabernet Francups Carmel Sauce

Recipe by Nancy Radke, Gahanna, Ohio
First place, Ohio Wines (Dessert), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 8 servings

Ingredients

Caramel Sauce:

  • 2 cups sugar
  • 6 whole star anise
  • ½ tsp. cream of tarter
  • 6 tbsp. water
  • 1 cup Debonne Cabernet Francups Wine- divided
  • 2 tbsp. butter - softened

Trifles:

  • 1 Package (7-8 ) Ladyfinger cookies
  • 1 cup Debonne Cabernet Francups Wine- divided
  • Fresh berries of your choice
  • Whipping cream
  • Salad nuts for garnish
Instructions

In a large stockpot, combine sugar, star anise, cream of tartar and water; stir to combine.

Bring to a boil over medium-high heat, swirling occasionally (do not stir) until mixture is caramelized and golden grown (about 10 minutes).

  • Remove from heat and add ½ cup wine.
  • Mixture will bubble vigorously so be careful.
  • Stir to dissolve sugar.
  • Add remaining ½ cup wine; return to heat and stir to mix; boil 1-minutes.
  • Add butter; stir, cool and set aside.

Assemble Trifles:

  1. Spoon heaping tablespoon of caramel into bottom of mini trifle dishes (8 dishes total).
  2. Break up Lady fingers and evenly divided into the 8 dishes; drizzle remaining wine over lady fingers - dividing evenly.
  3. Top with berries.
  4. Pour a portion of caramel over berries and garnish with whipped topping and salted nuts.
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