11 Mouthwatering Wine Desserts You’ve Got To Try Now

this recipe-roundup of wine desserts is what you need right now. Also, discover what desserts pair well with your choice of wine.

11 Wine Desserts To Try Right Now 

Whether you adore desserts with chocolate, fruit, ice cream, or caramel, we’ve got something for everyone! 

1. Red Wine Infused Poached Pears

This spicy and decadent dessert has delicious hints of spiced up sweetness and it’s perfect for the holidays.

Yields: 2 servings

Ingredients:

For the pears:

• 750ml dry red wine (like Merlot or Cabernet Sauvignon)
• ½ cup sugar
• ½ cup freshly squeezed orange juice
• 2 Bosc pears, ripe
• 1 4-inch orange peel strip
• 1 cinnamon stick
• 2 whole cloves

For the whipped cream:

• ½ cup heavy whipping cream
• 3 tablespoons mascarpone cheese
• 2 tablespoons sugar, powdered
• 1 teaspoon vanilla extract

Directions:

For the pears:

1. Add the wine, sugar, orange juice, orange peel, cinnamon stick, and cloves in a small pan and bring it to a boil.
2. Peel the pears and slowly place the pears into the liquid on the stove. 
3. Boil it on a low heat setting for about 20 minutes.
4. Allow the pears to cool, and let them infuse in the poaching liquid in the fridge for 4-24 hours. 
5. When you’re ready to serve, plate the pears standing upright.
6. Strain the poaching liquid into a pan and bring to a boil. 
7. Then, lower the heat, cooking until the liquid reduces by half. 
8. Allow the syrup to cool.
9. Drizzle some syrup over the pears and top with the whipped cream combo (see below.) 

For the whipped cream:

1. Grab a deep bowl and add heavy whipping cream, sugar, mascarpone cheese, and vanilla extract. 
2. Beat it for about 7 minutes or until the mixture reaches a whipped cream consistency. 

2. Red Wine Chocolate Truffles

This yummy chocolate dessert is the perfect indulgence for the end of the workweek. 

Yields: 24 pieces

Ingredients:

• 4 tablespoons dry red wine (Cabernet Sauvignon)
• 227g semi-sweet or dark chocolate, chopped
• 2 teaspoons powdered sugar
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• ¼ teaspoon espresso powder
• Cocoa powder (garnish)

Directions:

1. In a large mixing bowl, add the dark chocolate pieces. 
2. In a small saucepan over medium heat, heat the cream until it starts to boil. 
3. Pour this over the chocolate and add the sugar, espresso powder, vanilla, and wine. 
4. Whisk gently until the chocolate has melted. If it doesn’t, double boil it in a saucepan, stirring until the mixture melts.
5. Then, cover it and let it sit in the fridge for about 2 hours.
6. Once the mixture has firmed up, it’s time to start making the truffle balls. You’ll need a plate with the cocoa powder for dusting, a baking tray lined with parchment paper, and a small scoop or spoon.
7. Scoop out some of the chocolate mixture and mold it into a ball.
8. Then, roll it in the cocoa powder and arrange it on the baking tray. Repeat until you’ve finished the mixture. 
9. Refrigerate the dessert for about 30 minutes to set.
10. Serve these dark chocolate truffles slightly chilled.

3. Hot Fudge Sauce Infused With Merlot

This fudgy dessert sauce goes over just about anything!

Yields: 1 cup

Ingredients:

• 3 tablespoons Merlot 
• 1 tablespoon cocoa powder
• 113g bittersweet chocolate, finely chopped
• ⅓ cup corn syrup
• ⅓ cup heavy cream
• ¼ teaspoon sea salt

Directions:

1. Place the dark chocolate, cocoa powder, corn syrup, heavy cream, and sea salt in a medium saucepan. 
2. Boil the mixture, then lower to a simmer, stirring often.
3. Take the pan off the heat and stir in the wine.
4. Set it aside for 10 minutes. This will give the sauce time to thicken a little. 
5. Pour over brownies, fruit, and ice cream.

4. Strawberry Cake Balls

Swap out your favorite chocolate cake for these strawberry cake balls infused with Champagne. They’re great for celebratory occasions!

Yields: 50-60 balls

Ingredients:

For the cake:

• 1 ¼ cups Champagne
• ⅓ cup vegetable oil
• 1 box strawberry cake mix
• 3 eggs, large
• 480ml white cake frosting

For the chocolate shell:

• 720ml white chocolate chips
• 2 tablespoons vegetable oil
• ⅓ teaspoon gold pearl dust
• ½ teaspoon lemon extract
• A paintbrush

Directions:

For the cake:

1. Preheat your oven to 350°F. Then, spray a 9x13-inch cake tray with cooking spray. Set aside. 
2. Add the cake mix, oil, eggs, and Champagne to a stand mixer and beat on medium speed until smooth. 
3. Pour the batter into the tray and cook for about 30-35 minutes. 
4. Let the cake rest, then cut it into squares.  
5. Get the stand mixer and crumble the cake squares into the bowl. 
6. Mix in the white cake frosting until everything is combined.
7. Cover and chill it for about 2 hours (or overnight) to set.
8. Arrange a baking tray lined with parchment or wax paper. 
9. Add about a tablespoon of the strawberry cake mixture and form small balls.
10. Place them on the baking tray and chill them for about 2 hours.

For the chocolate shell:

1. Microwave or double boil to melt the white chocolate and stir in the vegetable oil. 
2. Get the balls from the fridge and dip them into the chocolate. 
3. Transfer the chocolate coated balls to the baking tray and allow them to harden fully.
4. Next, you’ll need a small mixing bowl to combine the pearl dust and lemon extract.
5. Using a paintbrush and your creativity, paint whatever you like! If you need ideas, try short strokes, tiny leaves and flowers, or just splatter on the pearl dust combo.

5. Red Wine Sorbet

The red wine fuses beautifully with this fruity dessert. TLDR: you’re going to need an ice cream maker to get this one just right.

Yields: 10 servings

Ingredients:

For the meringue:

• 1 ¼ cups sugar
• 5 eggs, large
• A pinch of salt

For the sorbet:

• 1 cup dry red wine
• 900g strawberries, quartered 
• 30 strawberries, hulled (for garnish)
• 2 cups sugar
• ¼ cup fresh lemon juice
• 1 vanilla bean, split
• Aged balsamic vinegar, vanilla ice cream, and sweet whipped cream (for serving)

Directions:

For the meringue:

1. Preheat the oven to 200 degrees. Then, line a tray with parchment or wax paper.  
2. Get your stand mixer and beat the egg whites and salt until soft peaks form. 
3. Add in the sugar, a little at a time. 
4. Keep beating until stiff, shiny peaks start to form. 
5. Spread a 1-inch layer of the meringue onto the baking tray and bake for 2 hours.
6. Then, let it cool for one hour inside the oven — don't open the oven door during this time.
7. Take it out and break it into small pieces. The meringue should be white and crisp on the outside and a little chewy on the inside. 

For the sorbet:

1. Grab a large bowl and mix the quartered strawberries and lemon juice, and set aside.
2. In a saucepan, combine the red wine and sugar.
3. Then, scrape the vanilla bean seeds and add them to the mixture.
4. Turn the heat to a medium-low setting and allow the liquid to heat up. 
5. Stir until the sugar dissolves.  
6. Next, pour the wine syrup over the strawberries.
7. Let it cool and transfer the bowl to the fridge to chill for about 25 minutes.
8. Get your food processor ready and pour in the strawberries and syrup combo and puree it.
9. Pull out the ice cream maker and add the pureed strawberries. Follow the machine’s instructions and freeze accordingly.
10. When you’re ready to serve, scoop the sorbet into a bowl and drizzle with balsamic vinegar.
11. Top with strawberries, some meringue pieces, vanilla ice cream, and whipped cream.

6. Spirited Fruit Salad

This versatile, fresh fruit dessert calls for some sparkling wine. But if you don’t have any, an oaked Chardonnay would go well, too.

Yields: 8 servings

Ingredients:

• ½ cup sparkling wine
• 1 tablespoon rum
• ¼ cup light brown sugar
• 2 navel oranges
• 1 blood orange
• 2 tangerines
• 1 small pineapple
• 1 banana
• 1 apple
• 1 ripe pear

Directions:

1. Peel and segment all the citrus fruits.
2. Place the fruit into a bowl, cover, and chill it. 
3. Next, peel and cut the pineapple lengthwise into quarters. Then, cover and chill.
4. 30-minutes before serving, mix the sparkling wine, rum, and brown sugar in a big bowl. 
5. Add the cut oranges and pineapple pieces.
6. Next, peel and slice the banana into ½ inch pieces and add it to the bowl.
7. Peel the pear and apple. Then, remove their cores. Slice them and add them to the bowl.
8. Gently toss everything to combine. Allow the salad to stand for about 30 minutes and serve.

7. White Chocolate Truffles

Gather the girls because this treat is ideal for a fun night in.

Yields: 10 servings

Ingredients:

• ¼ cup dessert wine like Moscato d'Asti
• 2 cups white chocolate chips
• 2 tablespoons heavy cream
• Pinch of salt
• Pink sanding sugar (garnish)

Directions:

1. Double boil the chocolate chips and heavy cream. Stir until the chocolate has melted and everything is combined into a thick mixture.
2. Take it off the heat and gently mix in the Moscato and salt. 
3. Pop it into the fridge for about 1 hour.
4. Scoop out the mixture and form balls. Then, coat them with the sanding sugar.
5. Keep the truffles refrigerated until it’s time to eat them. Then, serve them with Moscato!

8. Boozy Caramel Cake

Are you in the mood for a fluffy and buttery-sweet dessert? Then, you will love the caramel sweetness of this spiked cake.

Yields: 18 pieces

Ingredients:

For the cake:

• 1 cup Chardonnay (unoaked)
• 430g white cake mix
• 225g unsalted butter, melted and cooled
• 4 large eggs
• Edible glitter (as garnish, optional)

For the caramel:

• ⅓ cup Chardonnay
• 1 cup brown sugar
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

For the whipped cream:

• 3 cups heavy whipping cream
• 6 tablespoons powdered sugar

Toppings:

• Almonds, sliced
• Peaches, sliced
• Blueberries

Directions:

For the cake:

1. Coat 2 round cake tins with cooking spray and preheat the oven to 350 degrees Fahrenheit.
2. Mix the Chardonnay, white cake mix, butter, and eggs. Whisk until everything is combined.
3. Divide the batter between the two tins. You can dust on some edible glitter if desired.
4. Bake it for about 25 minutes or until a toothpick comes out clean.
5. Once it’s done, let it rest.

For the caramel:

1. Add the Chardonnay, sugar, butter, salt, and vanilla extract to a saucepan. Turn the heat to a medium setting.
2. Cook until the concoction starts to bubble and simmer, stirring all the while. The caramel is done when it coats the back of a spoon.
3. Let it cool for about 2 minutes.
4. You can now pour it into a jar and let it reach room temperature before using it or storing it in the fridge.

For the whipped cream:

1. Place sugar and whipped cream in a bowl.
2. Beat them together until stiff peaks form. 

For serving:

1. Lay the first cake layer on a board, plate, or cake stand. 
2. Smoothen a layer of whipped cream on top.
3. Then, place the second cake layer and put the rest of the whipped cream over it.
4. Arrange the blueberries, sliced peaches, and almonds on top.
5. Pour the caramel sauce over.
6. Serve and enjoy!

9. Vanilla and Raspberry Zabaglione

This decadent treat is an Italian dessert called Zabaglione. This version is made with Marsala (a fortified wine) and is a flavorful sweet to enjoy any time. 

Yields: 10 servings

Ingredients:

• 1 cup Marsala wine
• 1 cup sugar
• 6 large egg yolks
• 2 ½ cups brandied cherries 
• 5 cups raspberries
• 1 cup heavy cream
• 1 vanilla bean, seeds scraped

Directions:

1. Whisk the sugar, vanilla bean seeds, and Marsala in a saucepan, and bring it to a boil. Take it off the heat when done.
2. In another saucepan, bring water to simmer, then lower the heat to a medium-low setting. You’re going to use this to double boil.
3. Get a large bowl and fill it with icy water, set aside.
4. Next, in a heatproof bowl, whisk egg yolks until they’ve broken.
5. Slowly add the Marsala mixture and continue to beat.
6. Next, place this bowl over the saucepan with simmering water.
7. Continue to beat the egg yolk and Marsala mixture until it’s foamy and steamy (approximately 10 minutes.) Make sure not to overcook it as it can curdle.
8. Quickly place the bowl over the ice water and allow it to cool, whisking occasionally.
9. Cover it and pop it in the fridge for about 1 hour.
10. Just before you serve, whip the heavy cream until stiff peaks form.  
11. Fold the whipped cream into the Zabaglione.
12. Add cherries at the bottom of small glasses or bowls. Then, spoon in the Zabaglione, top with the raspberries, and enjoy!

10. Fondue For Two

To make this dessert even more delightful, add some Pinot Noir wine. Enjoy it all year long!

Yields: 2 servings

Ingredients:

For the fondue:

• 2 tablespoons Pinot Noir
• 1 cup heavy cream
• 340g milk chocolate chips
• 1 teaspoon instant espresso powder
• 2 teaspoons vanilla extract

For the dippers:

• Marshmallows
• Pretzels
• Dried fruit like pineapple rings
• Raspberries
• Strawberries
• Banana slices
• Graham crackers

Directions:

1. In a small saucepan, simmer heavy cream and espresso powder.
2. Add the chocolate chips and stir until they’re melted.
3. Next, stir in the vanilla extract and wine.
4. Get out your fondue pot or a small slow cooker and transfer the chocolate sauce so it stays warm. 
5. Prep some skewers and arrange all your dippers on plates, ready for dipping.

11. German Apple Cake With A Kick

If you love the flavour of apple-based desserts, you must give this one a try. 

Yields: 8 servings

Ingredients:

• 480ml Riesling 
• 900g apples
• 300g all-purpose flour
• 140g salted butter, cubed
• 100g sugar
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract
• 1 large egg
• 1 lemon, juiced

Directions:

1. Combine baking powder and flour in a bowl. Set it aside.
2. Cream the butter with 2 tablespoons of sugar by hand or in a mixer. 
3. When it’s light and fluffy, add the egg and combine.
4. Add the flour mixture in small amounts, stirring to combine. Form a ball and flatten it. 
5. Cover it in plastic wrap and chill for 30 minutes.
6. Meanwhile, peel and cut the apples into cubes. 
7. Toss in lemon juice to prevent browning.
8. Get a small bowl, and whisk in about a third of the Riesling wine with vanilla extract and cornstarch.
9. Over medium heat, add the rest of the sugar and wine into a saucepan. Let it come to a boil, stirring throughout.
10. Next, add the cornstarch mix and stir well.
11. Take it off the heat when the concoction has thickened up and reached boiling point.
12. Grease a springform pan. Then, preheat the oven to 350 degrees Fahrenheit.
13. Get the chilled dough and press it evenly into the pan. Prick the dough all over with a fork.
14. Lay down the apples on top of the dough and pour the Riesling combo, covering the apples.
15. Bake the cake for one hour. 
16. When it’s done, remove it from the oven and let it cool before serving!

Noted:

• You can use a late harvest Riesling as they have more sweetness or choose a different sweet white wine.

What Desserts Go with Different Types of Wine

If you’d rather sip on a glass of wine while eating dessert, then try these wine pairing combos:

• Vanilla flavored dessert: Desserts with vanilla, like creme brulee, go well with sweet white wine like Sauternes, Barsac, and Moscato d'Asti wines. The desserts will also pair nicely with a dry white wine like Gewürztraminer.
• Apple-based dessert: The sweet and spicy notes in these desserts will pair beautifully with Riesling, Moscato d'Asti, and Prosecco.
• Dessert with lemon or citrus: A lemon meringue pie, for example, is acidic, so you can enjoy it with a sweet wine like Ice wine and late harvest Chardonnay or Viognier. It also pairs well with a dry Champagne.
• Berry dessert: The wines that will complement the sweetness and berry flavor notes in a fruit based dessert are Rose wine - dry and sweet, Cava, and sweet fortified wine like a Port wine. Cabernet Sauvignon will also pair nicely with a berry dessert like Blackberry Cobbler, as the blackberry compliments the grape notes found in the wine. 

• Chocolate cookie: Best paired with a fruity red wine like Cabernet Sauvignon.
• Oatmeal and raisin cookie: This will go great with a Pinot Noir wine.
• Pumpkin-based dessert: Try a dessert like a pumpkin pie with Sherry to compliment the spice levels in the dish.
• Tiramisu and mocha dessert: The sweet dessert wine, Vin Santo, will balance out the coffee flavor notes in this dessert. Champagne is another excellent wine pairing.

• Dark chocolate: A rich red wine like Zinfandel will complement the deep flavor notes in the chocolate.
• White chocolate: Pair this with a sweet wine like Pink Moscato.

Enjoy Wine Desserts All Year Round

Try these recipes and figure out which wine and dessert pairings work best for you. Once you figure out which are your favorite ones, you will be able to create irresistible sweet and spirited treats all year long. 

But, if you’d rather invest in fine wine, look up Vinovest. They’re a wine investment platform geared towards helping you buy, store, and sell fine wine.