![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMqnBwz36JJaKEmsvhcrXNb4FJ59o_-X8a9TN0RrjmhAXGl8XEkk-2jNY1ZeommFOlg7Ce8dQkPbjDK2xA95Bmu8QGFxEg4FRn3qyIEZ4d5XLuks5rQbvkZc5xiCfCVAgyuJ2Dokf4lw/s1600/Iced+raspberry+and+peach+trifle.jpg)
* Serves 4
- 4 pieces of pound cake, chopped
- 4 to 8 tbsp. sherry or Marsala
- 7 to 8 tbsp. raspberry jelly
- 1 cup fresh or frozen raspberries
- 2 firm ripe peaches, peeled and sliced
- 4 scoops vanilla ice cream, softening
- 1 cup whipped heavy cream
- fresh raspberries and peach slices, to decorate