No need to bake as you indulge in strawberries and cream.
4 cups whipping cream, chilled
1/4 cup powdered sugar
3 tablespoons vanilla extract or Marsala liquor
1 to 2 kilos large strawberries, washed and with leaves taken out
store-bought white cake or butter cake, or ladyfinger biscuits (about 1 whole can or 48 pieces)
about 20 to 30 ready-made baked meringue
1 Using electric mixer, whip whipping cream with powdered sugar in high speed until it develops soft peaks (when metal whisk starts to leave a mark as it passes through the cream). Fold in vanilla extract and set aside.
2 Get a trifle bowl and (a tall round glass of bowl with stem). Line the base with baked meringue.
3 Lay whole strawberries side by side on the meringue layer, leaving no spaces in between. Keep the pointed end of the berries facing up.
4 Fill the spaces in between the berries with 1/2 cups of whipped cream. Level the cream.
5 Top the cream with layer with sliced cake, side by side, and with no spaces in between.
6 Top with strawberries again, pointed ends facing up.
7 Then fill the gaps and top with 1 1/2 cups whipped cream. Let cream reach the edges of the trifle bowl. If you like, pipe out rosette creams around the lip of the bowl to decorate. Fill the center with more fresh strawberries. Chill for at least 3 to 4 hours.
8 Dust with powdered sugar right before serving.
Photography by Ocs Alvarez
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