1 package fresh blackberries
1 teaspoon orange zest
3/4 cup granulated sugar
1 cinnamon stick
3/4 cup flipflop® Moscato wine
1 small box of instant French Vanilla pudding - prepared per box directions and chilled
2 cups Whipping Cream
2 tsp pure vanilla bean paste
1/3 cup powdered sugar
1 small Angel Food Cake torn into pieces (store bought is fine - I bought a loaf of angel food cake)
Trifle Dish or Individual Wine Glasses
In small saucepan bring the wine, 3/4 cup sugar, cinnamon stick, and orange zest to a low boil and immediately reduce to simmer - simmer until reduced by half. (about 3/4 cup of liquid - takes about 30 minutes). Remove from heat and pour into a small pitcher (I use a measuring cup with a spout) and place pitcher in bowl surrounded by ice to chill for about 30 minutes. (if you don't like to eat zest, you can strain before chilling). Remove cinnamon stick.
Whip cream, powdered sugar, and vanilla paste just until stiff.
Lighten pudding by mixing 1/2 of whipped cream into prepared chilled pudding. Reserve 2nd half of whipped cream for later
Stir in 1/4 cup of chilled syrup into pudding - reserve rest of syrup for later.
Cover bottom of trifle dish with 1/3 of pudding mix. Press in 1/2 of torn cake pieces. Sprinkle cake with 1/2 the blackberries and drizzle with 1/2 of the remaining syrup. Cover berries with second third of pudding mix. Press in last 1/2 of torn cake pieces
Sprinkle cake with second half of the berries, reserving a few for later. Drizzle with the remaining syrup. Cover fruit with final amount of pudding and smooth over top.
Spread rest of whipped cream over top of pudding and decorate with the reserved blackberries mounded in the center of the whipped cream.