Description
This Raspberry Peach Sangria Trifle is fruity and spiked with wine! Plus, given it’s sangria twist, it’s a great summer dessert for sharing!
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
Instructions
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 Sara Lee Butter Pound Cake.
Nutrition
- Serving Size: 1 scoop
- Calories: 315
- Sugar: 26.6 g
- Sodium: 125.8 mg
- Fat: 18.8 g
- Carbohydrates: 34.8 g
- Protein: 3.5 g
- Cholesterol: 64.9 mg
