This fruity, layered dessert is kosher for Passover. With fluffy meringue topping the strawberries and sponge cake, this trifle looks and tastes decadently delicious.



Ingredient Checklist


Instructions Checklist
  • Quarter strawberries, and place in a medium bowl; toss with 1/2 cup sugar. Refrigerate for 30 minutes. Add orange juice, and toss. Strain strawberries over a bowl, reserving juice. Place sponge-cake pieces in a 1 1/2-quart heatproof bowl. Pour reserved juice over cake; let sit 30 minutes. Spoon lemon curd over cake; top with strawberries. Set aside.

  • Preheat the oven to 450 degrees. Place egg whites, remaining 1 cup sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Set a saucepan filled with water over medium heat; bring water to a boil. Hold bowl over simmering water, and whisk mixture until sugar has dissolved and eggs are warm to the touch. Return bowl to mixer; beat mixture on medium-high speed until stiff and glossy, about 6 minutes. Spoon meringue over reserved cake and strawberries, forming a peak. Transfer to oven; bake until top is lightly browned, 4 to 6 minutes. Serve immediately.

Cook's Notes

You can do the first step up to eight hours ahead; store, covered, in the refrigerator.

Reviews (1)

9 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
I made this with whipping cream as one of the layers and omitted the meringue. I also had very sweet berries and left out the sugar and the orange juice. My family loved it and there wasn't a bite left.