1. Wash the strawberries and remove the green leaves. Cut into small pieces and mix with the sugar in a small bowl. Set aside and let marinate for about 10 minutes.

 

2. Add the heavy cream and confectioners’ sugar to a tall bowl and whisk (with a hand mixer) until stiff peaks form. Set aside. Add the mascarpone cheese and vanilla extract to a second bowl and mix until well combined. Gradually add about 2/3 of the whipped cream to the bowl and carefully fold in – the rest of the whipped cream is for the decoration. Set both aside.

 

3. Crush the pretzels (in a freezer bag, for example) and mix with the brown sugar, and melted butter until well combined.

 

4. Finish the trifles right before serving. To assemble the trifles divide half of the mascarpone cream between two serving glasses, top with half of the pretzel mixture and then half of the strawberries to get nice layers. Repeat with the remaining cream, pretzel mix and strawberries. Decorate the trifles with the whipped cream you set aside and a strawberry in each glass. Serve and enjoy.