JOLO WINERY FAMILY TRIFLE RECIPE

The Ray Family Trifle is a true family mainstay, one that feels as though it has been passed down for generations. In the Ray household, this dish is inseparable from celebrations, and it is the creation for which Art Ray—the brother of Winemaker & Owner of JOLO Winery, JW Ray —is especially famous. This is a trifle that rewards patience. It is strongly recommended to make it two days before serving, giving the fruit time to macerate and the spirits and juices time to soak deeply into the pound cake. By the time it reaches the table, the layers have softened, mingled, and transformed into something far greater than the sum of their parts.

Ingredients (Serves 10–12)

Cake & Soaking

• 1 vanilla pound cake (about 16–18 oz), cut into 1-inch cubes

• 1 to 1½ cups Muddy Paws port-style wine (or other port-style wine)

Pudding Layer

• 2 cups prepared pistachio pudding (from 1 standard 3.4 oz box, chilled)

Fruit & Flavor Layers

• 2 cups fresh strawberries, sliced (about 1 lb)

• 2 tablespoons raspberry jam

• ¼ cup Amaretto, divided

• 2 ripe bananas, sliced into discs

• 3 kiwis, peeled and sliced

• 1½ cups fresh raspberries, chopped

• ¼ cup Chambo Finishing

• 2 cups heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• ½ cup mixed nuts, lightly crumbled (pistachio, almond, or hazelnut work well)

• Star fruit slices and whole raspberries, for garnish

• 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.

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  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.