Ingredients
Method
- Remove the stems from the strawberries, cut them into slices and place them in a large bowl (reserve 3 whole strawberries to decorate at the end). Separately, cut the sponge cake into medium-sized cubes and set aside until needed.
- In a large bowl, beat the whipping cream with an electric mixer or balloon whisk for 2-3 minutes until soft peaks form. Reserve 1 cup of the whipping cream for garnish at the end. Carefully add the remaining whipped cream to the bowl with the vanilla pudding and mix with a rubber spatula, taking care not to lose the fluffiness of the cream, until very smooth.
- The trifle can be made in individual portions or in a single portion using a glass bowl of approximately 3 liters. A 33 cm x 22 cm rectangular deep baking pan will also work.
- To assemble the trifle in a single serving, place one-third of the cubed sponge cake in the bottom of the bowl, then add one-third of the pudding mixture and spread it evenly with a spoon. Then add a third of the sliced strawberries on top until the pudding layer is covered.