Dessert Inspiration with Delush Wines
Dessert Day is on the 14th of October, and we cannot think of a better excuse to whip up some incredible desserts! With summer well and truly on its way, we’ve put together some dessert inspiration that will pair amazingly with our DELUSH wines!
Frozen Watermelon-White Wine Granita
This recipe is the perfect refreshing dessert for hot afternoons after a delicious Sunday lunch! Try making with it our DELUSH White or DELUSH Rosé for an even fruitier flavour.
- 4 cups of watermelon cubes
- 2 lemons, juiced
- 2 tablespoon sugar
- 1 bottle of very cold (Delush) white wine or rosé
- Put the watermelon cubes into a ziplock bag and then into the freezer until frozen (at least 2 hours).
- Put the watermelon, lemon juice, sugar and the cold (Delush) white wine or rosé into a blender and whiz it around until it is smooth. Pour the mixture back into the ziplock bag and put it back into the freezer.
- Leave it there until it is good and frozen, squishing it around every now and then.
- Serve straight from the freezer in little bowls for a refreshing summer dessert.
Red Wine Chocolate Cake with Raspberry Butter Cream
This recipe is a little more decadent than the others, but makes the perfect addition to any meal, regardless of the season! Try making this with our DELUSH Red for an extra special experience!
- 2 cups all-purpose flour (260 g)
- 2 cups sugar (414 g)
- 3/4 cup dark cocoa powder
- 1 tablespoon baking soda (15 g)
- 1 teaspoon salt
- 1 cup (Delush) sweet red wine (240 ml)
- 3/4 cup milk room temperature (180 ml)
- 3/4 cup vegetable oil (180 ml)
- 1 1/2 teaspoon vanilla extract (8 ml)
- 3 large eggs room temperature
- 1 1/4 cups fresh raspberries (125 g)
- 1 cup salted butter at room temperature (224 g)
- 3/4 cup vegetable shortening (142 g)
- 6 cups powdered sugar divided (690 g)
- Pink gel icing colour as needed
- Sprinkles as needed
- Chocolate bar optional, for chocolate shavings
- Grease a 9 x13-inch cake pan and preheat the oven to 176°C.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and salt. In a medium bowl, combine the wine, milk, oil, vanilla extract and eggs. Pour the wine mixture into the flour mixture and mix until smooth. (The batter will be thin).
- Pour into the prepared pan and bake 34-36 minutes, or until a toothpick inserted in the centre comes out with a few crumbs. Remove the cake from the oven and allow to cool completely.
- Add the raspberries to a food processor and puree. Strain the puree through a mesh sieve to remove the seeds, and then set the puree aside. You should have about 5 tablespoons (75 ml) of puree after straining it.
- Beat the butter and shortening until smooth. Add 3 cups (345 g) of powdered sugar and mix until smooth. Add raspberry puree and mix until smooth. Add the remaining 3 cups (345 g) powdered sugar and mix until smooth.
- With your cake horizontal, pipe one vertical row at a time. For the second row, the dallops should be offset to fill in the gaps
- Once the whole cake is covered, top with some sprinkles and chocolate shavings (made by grating the chocolate bar over the cake).
- This cake is best eaten within 2 to 3 days.
Fruity Wine Slushies
We know that this isn’t technically a dessert, but we think you’ll forgive us! This recipe calls for peaches, but any frozen fruit will make an amazing dessert cocktail! Try frozen mixed berries with DELUSH Red for a super fruity option, or experiment with other combinations!
- 2 cups cold fruity (Delush) white wine
- 2-3 medium peaches, blanched, peeled, frozen, and sliced (or half a bag of frozen peaches)
- Sliced peaches for serving, optional
- In a blender, combine the wine and peaches. Puree until smooth.
- If the mixture is too warm and liquefied, place it in the freezer and stir every 30 minutes until a perfect slushy texture forms.
- You can make these in advance and defrost for 15 minutes at room temperature before serving. You can also double the recipe and use the entire bottle of wine to serve 4.
Pink Champagne Floats
This is a dessert and a cocktail in one – the perfect thing for any summer party! Try this with our DELUSH Sparkling for a fancy treat!
- Raspberry (or strawberry/mixed berry) sorbet
- Pink (Delush) sparkling wine
- Fresh fruits and berries
- Place 1 or 2 scoops of raspberry sorbet in each glass.
- Pour pink champagne directly over the sorbet (fill up those glasses).
- Finish them off with some fresh raspberries and serve!
Raspberry Rosé Cupcakes
These cupcakes would pair perfectly with the Champagne Floats above! With a subtle rosé flavour in the cupcake itself and a rich buttercream – these cupcakes will make the perfect dessert for any meal.
FOR THE CUPCAKES:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1/2 cup (Delush) rosé wine
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
FOR THE BUTTERCREAM FROSTING:
- 1 cup (Delush) rosé wine
- 1 cup raspberries, fresh or frozen
- 4 cups powdered sugar, sifted
- 1 cup (2 sticks) unsalted butter, at room temperature
- Pinch salt
- Additional raspberries, for garnish
- First, prepare cupcakes. Preheat oven to 180°C. Butter muffin pan or line with paper liners.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat butter and sugar together on medium-high speed until light and creamy, about 3 minutes.
- In a separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to the mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
- Scoop batter into the prepared muffin pan, filling each cup only 2/3 full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.
- To make the buttercream, combine raspberries and rosé wine in a small saucepan over medium heat. Bring to boil and simmer until reduced and thickened to about 1/4 cup, about 30 minutes. Pass through a mesh strainer to remove raspberry seeds and let cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, mix butter, sifted powdered sugar, salt and reduced raspberry rosé mixture until combined. Increase speed to medium-high and beat until smooth and creamy, about 2-3 minutes. Frost cupcakes as desired.
Dark Chocolate Red Wine Truffles
It is a truth universally acknowledged that nothing goes together better than red wine and chocolate, so any recipe that puts the two together is going to be good. The only problem is going to be trying to save some for your guests! Use our DELUSH Red for a fruity treat!
- 230 grams bittersweet chocolate
- 1/2 cup heavy cream
- 4 tablespoons (Delush) red wine
- 2 teaspoons Imperial Sugar Powdered Sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon espresso powder
- Cocoa powder — for dusting
- Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium-high heat, just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until the chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) Cover bowl, then place it in the refrigerator to set, 1 to 2 hours.
- Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.
- Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.
Do you have any favourite recipes that you are going to be pulling out this DESSERT DAY? If you make anything with DELUSH wines, make sure to tag us in your photos on social media @DelushWines!