Raspberry Peach Sangria Trifle

This Raspberry Peach Sangria Trifle is fruity and spiked with wine! Plus, given its sangria twist, it’s a great summer dessert for sharing!

Looking for more trifle desserts? Try this Triple Berry Trifle!

Raspberry Peach Sangria Trifle Recipe

A couple weekends ago, the hubs, his mom and I all went up to Dahlonega, which is in the Georgia mountains. It’s about an hour drive from where we are a bit North of Atlanta. It was out first time up there and it was so pretty being in the mountains.

One of the neat activities up there is that there are actually a fair number of Georgia wineries. And after our South African wine tasting experience, the hubs thought it would be fun to take his mom and I up there.

It was a great idea! We ended up doing two tastings.

One was at the actual vineyard and was called Wolf Mountain Vineyard. The grapes were right by the road you drive in on, so it was neat to check them out. And the tasting room looked right over the mountains. It was beautiful view and great spot to have a little wine.

The other place we went was actually a tasting room right in downtown Dahlonega called the Dahlonega Tasting Room. They had three different labels of wines – including quite a few sweet ones, which is right up my alley.

We ended up leaving with several bottles, including a Habersham Winery Peach Treat wine. It was recommended that I try it over peaches and pound cake, so I decided to make a trifle. 🙂

If you are a sangria fan, you’ll love this trifle!

How to Make This Summer Sangria Trifle

To start, you’ll want to peel and slice the peaches, then soak them in some sweet white wine. If you can find one with a peachy flavor to it, all the better. But if not, grab your favorite sweet white wine and go for it.

Like with sangria, the longer you soak the peaches, the more wine they’ll absorb. So soak them more or less time depending on your preference. I’d recommend one to two hours. You can taste a peach after the first hour and see if you think it needs more.

To go with the peaches, you’ll want some raspberries. The raspberries were the perfect compliment to the peaches and wine and I would definitely not leave them out.

The fruit is layered with pound cake and whipped cream. I mixed a little left over wine into my whipped cream, giving it a slightly wine-y flavor, but that’d be optional. It’s not going to be very strong, but does compliment the wine in the peaches.

For the pound cake, I went simple and bought a pre-made Butter Pound Cake by Sara Lee. I actually used about one and half pound cakes. But if you have a homemade recipe you prefer, go for it.

Once everything is layered into your dish, give it a few hours in the fridge for all the flavors to settle.

This trifle is easy to put together and makes a really fun presentation. The flavors are a little different to, so it’s nice summertime treat. Enjoy!

Other Perfect Peach Recipes

Brown Sugar Layer Cake with Peach Filling
Bourbon Peach Streusel Cheesecake
Peach Cinnamon Oatmeal Cheesecake Bars
Peach Caramel Blondie Cheesecake
Peach Cobbler Cupcakes
Peach Pie

Recipe

Raspberry Peach Sangria Trifle

• Author: Lindsay
• Prep Time: 2 hours 30 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 30 minutes
• Yield: 10-12 servings
• Category: Dessert
• Method: No Bake
• Cuisine: American

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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!

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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

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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.

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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

Keywords: peach sangria dessert, trifle recipe, trifle dessert, summer dessert, no bake dessert

Enjoy!

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