Red Wine Macerated Berry Shortcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups gallo chianti |
1/2 cup sugar |
1 1/2 cups blueberries |
1 1/2 cups strawberries, sliced |
1 1/2 cups raspberries |
1 tablespoon fresh squeezed lemon juice |
1 pound cake, sliced into 1 inch thick slices (should have 8 slices total) |
1 cup heavy cream |
1/4 cup confectioners sugar |
2 teaspoons vanilla extract |
4 whole strawberries |
Directions:
1. In a saucepan, combine the Chianti and the sugar. Bring to a boil. Reduce heat to a simmer and reduce by 2/3. Remove from the heat and cool completely. In a large bowl, combine the berries, the lemon juice and the cooled wine syrup. Refrigerate for 2 hours, up to 24 hours. Whip the cream to soft peaks. Add the confectioner's sugar and vanilla and whip to medium stiff peaks. Place one slice of pound cake on 4 plates. Top each slice with 1/2 cup of the red wine macerated berries. Place another slice of pound cake on top of the berries. Top with another 1/2 cup of berries. Top each with a dollop of whipped cream. Garnish with 1 whole strawberry.
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