Prep 1 hr
Cook 10 mins
This is a wonderful summertime dessert. So delicious with a nice glass of sparkling wine. This is also great served with some dark chocolate. From The Wine Club cookbook. Serve the berries in a white wine glass for a nice presentation. If you do not have rose water you can flavor the whipped cream with vanilla or lemon extract.
- 591.47 ml raspberries
- 591.47 ml blueberries
- 59.16 ml sugar
- 29.58 ml sparkling wine
- 354.88 ml whipping cream
- 22.18 ml confectioners' sugar
- 36.97 ml rose water
- Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour.
- Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
- In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
- In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.
Made for 09 Fall PAC, exactly as called for in recipe. Used Lemon extract instead of RoseWater, and used a tad bit of Lemon Zest to the top for color and added flavor. This is really a refreshing dessert, and would serve this after a heavy meal of pasta or such. Can also see this being served as a 4th of July dessert since the Red,White, and Blue are a perfect combination for that holiday. If serving to children I might add a touch more confectioners sugar, since the child who sampled it said "good, but not sweet enough" LOL. Thank you Susie for a keeper.