Strawberry Zinfandel Trifle

Maggie Kademian's easy trifle is a classy dessert for a spring party. Prep and Cook Time: about 20 minutes, plus at least 1 hour to cool and 2 hours to chill.

Yield: Makes 10 to 12 servings

Ingredients

• 1 1/2  cups  dry red Zinfandel
• 1/2  cup  sugar
• 1  teaspoon  vanilla
• 1  quart sliced strawberries
• 1  plain or lemon-flavored pound cake (1 lb.)
• 2  cups  whipping cream
• A few whole strawberries, rinsed

Preparation

1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.

2. Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.

3. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.

4. Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.

5. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.

Nutritional Information

Calories:

315 (57% from fat)

Protein:

3.3g

Fat:

20g (sat 12)

Carbohydrate:

32g

Fiber:

1.8g

Sodium:

166mg

Cholesterol:

128mg