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