Red berries and coffee trifle

For the sponge cake, cut into portions and pour the espresso cups over it. Wait for a few seconds until the sponge cake absorbs the coffee and mash it a bit.

For the red berry layer, put the strawberries and raspberries cut into pieces together with sugar and vinegar in a saucepan. Cook over medium-low heat for 30 minutes, or until the berries are almost melted.

For the whipping cream layer, whisk it in a bowl with sugar and vanilla bean until it forms stiff peaks.

Use a glass to assemble the trifle, making layers with the sponge cake, red berries, and whipping cream until it is filled. Finish with a layer of whipping cream on top.