Recipe: Red, White & Blue Layered Dessert

Imagine digging into this gorgeous wine-infused dessert from Woodbridge by Robert Mondavi under a sky of fireworks.
Woodbridge by Robert Mondavi Red, White & Blue Layered Dessert
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 tablespoons powdered sugar
• 1 13-oz jar raspberry jam
• 2 tablespoons 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

1. 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.
2. 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.
3. Pour jam into a large bowl and whisk with water to thin out slightly.
4. 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.
5. Repeat layering twice more. Swirl the raspberry jam into the whipped cream to create a pretty swirled effect on the top layer.
6. Refrigerate overnight.
7. Top with fresh berries just before serving.