Peach Raspberry Sangria Trifle

• Vegetarian

• Produce

  • 4 Peaches
  • 6 oz Raspberries

• Baking & Spices

  • 1 cup Powdered sugar

• Bread & Baked Goods

  • 15 oz Pound cake

• Dairy

  • 2 cups Heavy whipping cream

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, sweet

Found on lifeloveandsugar.com

Ingredients

• 4-6 peaches, peeled and sliced
• 1 1/2 cups sweet white wine
• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 15 oz pound cake*, cut into cubes
• 6 oz raspberries

Directions

• 1. Place sliced peaches into a shallow dish, then pour white wine over them. Allow to soak for 1-2 hours, depending on preferred strength of wine taste.
• 2. Once peaches are ready, whip heavy whipping cream on high speed until it begins to thicken.
• 3. Add powdered sugar and 2 tablespoons of wine from peaches, then whip until it reaches stiff peaks.
• 4. To layer the trifle, start with a layer of pound cake.
• 5. Top the pound cake with raspberries and peaches.
• 6. Spread about half of the whipped cream evenly on top of the fruit.
• 7. Repeat steps 4-6.
• 8. Finish off trifle with a few more peaches and raspberries.
• 9. Refrigerate until ready to serve.
• *I used about one and a half of this pre-made pound cake.