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.