Line a parchment paper inside a round baking pan.

In a medium bowl, combine strawberries with 25 gr sugar.

In a large bowl, stir mascarpone cheese with the remaining sugar (25 gr sugar) until smooth

In a small bowl, stir cream with a pinch of salt and vanilla essence until they are well combined. Combine the mixture with the mascarpone cheese.

Whisk the mascarpone cheese and cream mixture until soft peaks form and set aside.

Arrange the sponge cake (cut into small pieces) at the bottom of the baking pan and top them with the strawberries sugar mixture. Spread half of the whipped cream and mascarpone cheese over the strawberries.

Arrange the remaining sponge cake on top of the mascarpone cream mixture and then top them with the kiwi sugar mixture. Spread the remaining mascarpone cream on top of the kiwi.

Top the mascarpone cream mixture with black grapes and refrigerate up to 3 hours or more or until the whipped cream is stiff and the sponge cake have softened.

Unmold the trifle and serve and enjoy!