Start this recipe by chopping the hulled strawberries and mix together with 1 tsp icing sugar. Put aside. Next making the ricotta filling. Mix all the ingredients together and chill in the fridge for 10 minutes. To put together the trifles, place a few of the cakes pieces into the bottom of 4 serving glasses or jars. Soak with a little alcohol and cover with a spoonful of the chopped strawberries. Continue by covering with a spoon of the ricotta filling mixture. Repeat the process again before decorating the top with a little of the whipped cream and extra strawberries.

Serves 6

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