Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.