Wine and Cooking 101

JOLO Winery Family Trifle Recipe

Ingredients (Serves 10–12)

Instructions

• Step 1: Prepare the Base (2 Days Before Serving)

  Place a layer of pound cake cubes in the bottom of a large trifle dish. Slowly drizzle about ½ cup Muddy Paws over the cake, allowing it to absorb. The cake should be soaked but not soupy.

  Spread ½ of the pistachio pudding evenly over the soaked cake.

• Line sliced strawberries around the inside edge of the dish for presentation.

• In a bowl, mix remaining strawberries with 2 tablespoons Amaretto and 2 tablespoons raspberry jam. Spoon the mixture into the center of the dish.

• Add another layer of pound cake cubes.

• Drizzle with ½ cup Muddy Paws.

• Spoon small dollops of the remaining pistachio pudding over the cake.

• Arrange banana slices around the sides of the dish.

• Drizzle bananas with 2 tablespoons Amaretto.

• Add an even layer of sliced kiwi over the bananas.

• Toss chopped raspberries with ¼ cup Chambord. Spread evenly over the kiwi layer.

• Top with remaining pound cake cubes.

• Drizzle with remaining Muddy Paws and a final splash of Amaretto.

Chill & Rest

• Cover tightly and refrigerate for 48 hours to allow flavors to meld.

• Whip heavy cream with powdered sugar and vanilla until soft peaks form.

• Spread whipped cream generously over the top of the trifle. Sprinkle with crumbled nuts.

• Garnish with star fruit slices and whole raspberries.

Serving Notes

• Serve chilled. Can be made in one large trifle dish or individual bowls or martini glasses. Pair with coffee or a small glass of Muddy Paws or Port.