Thank you in advance!
Red wine Swiss meringue
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I have done it with champagne, but not red wine. I would try just a little, and see how it tastes. I would definitely reduce it first, maybe just a quarter cup, then mix that into a small amount of the butter cream and see how it is.
If it's no good, you will only have wasted 1/4 cup.
For a filling I would probably play with the flavours in the wine. Red wines often have blackberry or cherry notes, so maybe a blackberry compote inside? (or whatever fruit/berry matches)