Makes 4 Trifle-tinis
6-8 strawberries - roughly chopped
6 basil leaves - finely chopped
460g Madeira cake - Chopped into cubes
100ml of Merry Berry Fruit Liqueur (or 200ml if you're feeling extra festive )
For the creamy layer:
80g ricotta
130g double cream
2 tbsp icing sugar
Squeeze lemon juice

- Create your creamy layer by combining the ricotta, double cream, icing sugar and lemon- Whisk until the mixture holds its shape & set aside for later.
- Divide your chopped strawberries into dessert glasses or large martini glasses.
- Next, divide your chopped cake cubes into the glasses
- Sprinkle in some basil according to taste.
- Add either 1 shot (25ml) or 2 (50ml) per glass of Merry Berry.
- Next dollop on your creamy mixture, and spread over your bottom layer until it's covered.
- Garnish with some sliced strawberries and any left over basil.
You can serve it immediately or preferably pop it in the fridge and give the cake some time to soak in the Merry Berry.