Mini strawberry trifles

Place the strawberries in a bowl. Sprinkle over 2 tbsps Canderel and 3 tbsps water. Leave for a couple of minutes until the juices start to ooze out of the strawberries. Drain any liquid from the ricotta then mix along with 3 tbsps Canderel in a food processor until smooth. Remove a third of the mixture and continue to mix the remainder together with the custard and milk until the mixture falls off the end of a spoon. Arrange the biscuit pieces at the bottom of 6 glasses. Drizzle over the strawberries along with the liquid. Spoon over some of the custard mixture. Finish with the reserved ricotta and a couple of slices of strawberries.

(This recipe comes courtesy of Canderel and chef & food writer Emma Lewis).