Holiday Mixed-Berry Marsala Trifle With Holland House
Heather LaCorte
This yummy and super easy trifle is made with a Marsala infused mixed berries sauce, creamy yogurt, and angel food cake to keep things light. It can be ready in under 30 and is the perfect make-ahead holiday dessert that will stand out on your dessert table.
1box vanilla instant pudding mix (prepared according to box directions)
3cupsplain Greek yogurt
Trifle Cake Layer And Topping
1prepared angel food cake, cut into 1-inch cubes
8 ozprepared whipped topping or whipped cream
fresh berries
DIRECTIONS
MAKING THE CREAMY LAYER
Fold the prepared pudding with the Greek yogurt. Chill until ready to use.
MAKING THE MIXED-BERRY MARSALA SAUCE
Add the frozen berries to a medium saucepan on medium-high heat with the sugar, the Holland House Marsala Cooking Wine, and the orange juice and zest. Bring it to a low simmer and stir. With a slotted spoon strain out the berries into a bowl leaving the juice behind in the pan. Whisk in 2 teaspoons of cornstarch or arrowroot starch and continue cooking the berry juice down until reduced by about 1/3. Remove from heat and add the reserved berries back to the pan. Stir and cool. Fully cool before making the trifle. Pop it in the fridge to speed up the cooling process if you like.
BUILDING THE TRIFLE
To build the trifle start by layering with half the angel food cake in the trifle dish and sprinkle with extra Holland House Marsala Cooking Wine for extra Marsala flavor (optional). Follow with the half yogurt/pudding mixture and then follow the Mixed-Berry Sauce layer. Repeat reserving some of the berry sauce for the top if desired.
Top the trifle with whipped topping and place in the refrigerator until ready to serve. Garnish with fresh berries before serving if desired. The trifle can be made the day before your event and is best eaten within 3 days.