Red Velvet Trifles

Whisk the eggs with sugar and salt.

Pour in the milk and vegetable oil, stir, then add the dry ingredients and mix into a batter.

Add the food coloring; the batter should be a bright red shade.

Preheat the oven to 170°C (340°F).

Spread the batter evenly onto a silicone mat or parchment paper and bake until a toothpick inserted comes out clean.

Let the baked sponge cool completely before using.

Bring the berries or berry puree to a boil with sugar.

Dilute the starch with water and whisk into the boiling mixture, cooking for about a minute until thickened.

Let it cool before using.

Whip all the chilled cream ingredients together until smooth and stiff.