Red, White & Blue Layered Dessert

Feeling patriotic? Satisfy your sweet tooth with a red, white (wine) and blue layered dessert for a festive fête – complete with sparklers.

Serves 6-8

20 ladyfinger biscuits (from a 7-ounce package)
1 cup Woodbridge by Robert Mondavi Pinot Grigio
¼ cup white sugar
4 cups heavy cream
3 Tbs powdered sugar
1 13-oz jar raspberry jam
2 Tbs warm water
1 cup blueberries, plus more for garnish
1 cup strawberries, hulled and diced, plus more for garnish
1 cup raspberries, plus more for garnish

Place biscuits on a rimmed baking sheet. Stir Woodbridge by Robert Mondavi Pinot Grigio and sugar together, then use a pastry brush to brush it over the biscuits.

In a stand mixer fitted with the whisk attachment or using a handheld whisk, whisk heavy cream with powdered sugar on high speed until stiff peaks form.

Pour jam into a large bowl and whisk with water to thin out slightly.

Cover the bottom of a 3-quart trifle bowl with ⅓ of the ladyfingers. Smooth ⅓ of the whipped cream over top. Top with ⅓ the jam. Top with ⅓ of the blueberries, ⅓ of the strawberries, and ⅓ of the raspberries.

Repeat layering twice more. Swirl the raspberry jam into the whipped cream to create a pretty swirled effect on the top layer.

Refrigerate overnight.

Top with fresh berries just before serving.