Strawberry and Ricotta Trifle

This stunning trifle recipe may look maddeningly fattening, but it's not! In fact, it's a light, refreshing summer pud

  • Rating
    (14 ratings)
    Rate this recipe
  • Serves 8-10

  • Prep time 20 mins

    plus chilling
  • Total time 20 mins

    plus chilling
  • Skill level Easy

  • Calories 260-200 per serving

  • Prepare ahead yes


  • 650g (1lb 7oz) strawberries, hulled
  • 5tbsp framboise liqueur
  • 100g (4oz) sponge fingers
  • 500g (1lb 2oz) ricotta cheese
  • 5tbsp icing sugar
  • 2tsp vanilla bean paste or extract
  • 50g (2oz) toasted hazelnuts, roughly chopped
you will need
  • 1.7-litre (3pt) trifle dish


  1. Whizz 250g (9oz) of the strawberries to a purée then stir in the framboise liqueur. Lay the sponge fingers in the bottom of the trifle bowl, and pour over the purée. Slice the remaining strawberries and place on top.

  2. Whizz up the ricotta with the icing sugar and vanilla then spoon over the strawberries. Let it chill for 4 hours but even better if you can leave it overnight in the fridge. Scatter over the hazelnuts to serve.