Tipsy Trifle

Sorry, kids. This one's for all the grown-ups out there. Our Vintage Restaurant staff came up with this colorful ice cream dish a few months ago, but we saved the recipe for July, which just happens to be National Ice Cream month. 

Ingredients:
1 Angel food cake, cut into 1-inch cubes
4 cups mixed berries (we used blackberries, blueberries and raspberries)
Stone Hill Vignoles
vanilla ice cream
whipped cream

Marinate the mixed berries in Stone Hill’s Vignoles (just enough to cover) in the refrigerator overnight.

Cube the angel food cake into 1-inch pieces. In individual wine glasses, layer the cubed angel food cake and cover with the marinated berries. If you feel there is too much liquid on the berries, drain first. Top the berries with a scoop of vanilla ice cream, more berries and a dollop of whipped cream.

Serves 8.

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