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Raspberry Peach Sangria Trifle
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

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

  • 46 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

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