The Strawberry Merenguito Trifle Dessert is going to be your new favorite. It is no-bake, make ahead and perfect for any event. Layers of Mexican wedding cookies, crispy merenguitos and fresh strawberries come together for this beautiful and delicious trifle. The creamy texture is luxurious but every bit is light and not too decadent.
There are some desserts that feel instantly nostalgic, and a strawberry merenguito is one of them. Light whipped cream, sweet strawberries, and crisp pieces of meringue come together to create a dessert that is simple but incredibly satisfying. This strawberry merenguito trifle takes that classic combination and layers it into an easy, beautiful dessert that’s perfect for gatherings, celebrations, or a sweet finish to a family meal.
Let’s Break Down the Layers of This Strawberry Merenguito Trifle
Merenguitos have long been a favorite treat in Cuban bakeries. Essentially, they are delicate meringue shells filled with whipped cream or fruit. In this trifle version, the same flavors are layered together so every spoonful has the perfect balance of creamy, crunchy, and fresh.
We are also using the Mexican wedding cookies from Siete, which are perfectly crisp and sweet. The whipped cream with a hint of vanilla binds everything together.
Trifles are perfect for a dinner party because they can be assembled before, leaving time to focus on other recipes and your guests. You can serve it during any Holiday when you need a break from the indulgent and rich foods. This berry trifle would be fantastic for a Mother’s Day Brunch, memorial day or July 4th weekend or any day of the year.
We are one of Siete Foods brand ambassadors and we love to create this recipe and more using their ingredients.
Some Tips for Your Strawberry Merenguito Trifle
Missing Something? Try This!
The berries can be substituted with other fruit or you can add different berries to the strawberries. It’s tempting to say the wedding cookies from Siete can’t be substituted because they lend a perfect texture and flavor to this recipe, but you can always use cake or lady fingers instead. The siete cookies are made with almond flour, but if you cant find them you can use gluten free short bread cookies.
How to Serve
You can make this recipe in a large trifle bowl or in individual cups. You would follow the same process and the same steps. Either works very well but whatever you use its best in a glass container so you can appreciate all the pretty layers.
Making Ahead
You don’t want to assemble this dessert with too much anticipation. Unlike a tiramisu or a tres leches that become more flavorful the more they sit, this trifle doesn’t need as much time. You want the crunchy merenguitos and cookies to maintain some of their texture.
We love a dessert with any fruit. Desserts with berries are even better. If you love this dessert try one of these:
Strawberry Merenguito Trifle
10
servings20
minutes300
kcalIngredients
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4 cups of meringue cookies
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2 cups of crispy Mexican wedding cookies
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1 1/2 pounds strawberries, washed, hulled, and quartered
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2 tablespoons granulated sugar
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1 teaspoon lemon zest
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2 cups heavy cream
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1/2 cup (28g) powdered sugar
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1 tablespoon of vanilla extract
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1/4 teaspoon salt
Directions
- First we crush some cookies: Seal the meringue cookies in a ziploc bag. Break them apart with the back of a spoon. Set aside. Seal the Mexican wedding cookies in a separate ziploc bag. Break them apart with a spoon and set aside.
- In a glass bowl mix together the strawberries, lemon zest and 2 tablespoons of sugar. Set aside.
- In a large bowl add the heavy cream, powdered sugar, vanilla and salt. Beat until it has doubled in size and stiff peaks. It will take about 2 minutes.
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Now that everything is ready you can assemble: Start by adding a small layer of merengues and cookies. Then add a layer of the cream. Then add a layer of the strawberries.
Repeat two more layers, ending with the strawberries. If there is any liquid left at the bottom of the bowl from the strawberries add that as well. - You can serve right away or refrigerate for up to an hour then serve.
