Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat until it starts to boil. Dilute the custard in the remaining milk and add it to the boiled milk.  Cook for a few minutes, stirring all the time.  Remove from heat and leave it to cool. Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices. Prepare the strawberry jelly, following the instructions on the packet, using only 2/3 of the amount of water indicated.  Pour the jelly mixture over the sponge slices and let them soak. Either add the custard immediately, or else wait until the sponges are well soaked with the jelly.  Put the trifle aside until the custard settles. Cream together the fresh cream and the ricotta in a mixing bowl. Add the sugar and liqueur and mix well. Spread the ricotta mixture over the custard. Decorate with cherries, halved walnuts or roasted almonds.

Recipe by Anton B Dougall