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Strawberry and ricotta trifle recipe
Ingredients
- 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
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