Mango Strawberry Trifle

1. 1

   Wash, hull and slice your strawberries and set aside.

2. 2

   Using a serrated knife cut the pound cake into 1/2 inch slices and then each slice into thirds. Set aside.

3. 3

   Pour all the cream in a large bowl and add the juice of 1/2 a lime. Whip either manually or with a mixer until stiff peaks form.

4. 4

   Using a spatula, about a cup at a time slowly fold in the mango pulp until fully incorporated (the cream will soften but retain body).

5. 5

   Now, here's hoping you have a large, deep glass dish of some sort! Begin with a layer of poundcake, layer tightly but now so tightly that they're smashed. If you're using alcohol pour about 1/3 to 1/2 a cup of the alcohol over the cake and allow to soak inches

6. 6

   Then put a layer of strawberries on the cake. Next place the sliced strawberries around the perimeter of the cake and against the glass with the narrow end up.

7. 7

   Now spoon a generous amount of the Mango Fool over the strawberries. Then a layer of cake, alcohol, strawberries, Fool and so on until you reach the top of your dish.

8. 8

   At this point I like to decorate with some mint leaves or strawberries on top.

9. 9

   Chill for about an hour and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.