I am inspired by everything- flowers, colors, photographs- all the little things in life that surround us. But my biggest inspiration is derived from my three wonderful boys!

Here are a couple of Paola's creations. What beautiful and sweet confections!

In an electric mixer whip the egg whites until peaks form. While mixing slowly add the sugar and the whole peel of half the lime. Add the vanilla extract. Keep mixing until you can no longer feel the sugar between your fingers and the meringue has a thick consistency. Take the lime peel out and place the meringue in the sheets. Shape it in big circles about 1/4 inch thick and make sure it is spread evenly. Cook for about 25 minutes. Take out and let cool. Set aside until time to assemble. (We made 4 meringue circles because our trifle bowl wasn't that big and had extra meringue to make about 12 individual sized meringues. If you have a larger bowl you may need 6 meringue circles for your layers).

Put the heavy whipping cream in an electric mixer, and whip until hardened (about 5 to 7 minutes). Be careful not to over mix. Add the sugar and mix a little more. Place the whipped cream in the fridge until ready to assemble.

Use a glass bowl or trifle container, this way you will be able to appreciate all the colors and layers. If you don't have one you could also do it in any plate you like.

Start by putting some of the whipped cream on the bottom, then add a meringue circle, on top of that add some whipped cream again, and then your fruit (strawberries in this case). Then repeat- meringue circle, cream, and so on. Finish with whipped cream and more strawberries. Refrigerate for 2 or 3 hours before eating. Enjoy!