Method

• 1.
  Soak gelatine in cold water for 5 minutes or until soft.
• 2.
  Meanwhile, combine wine and sugar in a saucepan over medium-high heat. Bring to the boil, stirring to dissolve the sugar. Remove from heat. Squeeze excess water from gelatine, then whisk gelatine into warm wine mixture until dissolved. Strain into a shallow baking pan. Cover and refrigerate overnight to set.
• 3.
  The next day, combine liqueur and 1/3 cup (80ml) orange juice in a large bowl. Roughly break sponge fingers and soak in juice mixture. Set aside. Whisk ricotta, yoghurt, icing sugar and remaining orange juice together until smooth. Set aside.

• 4.
  Hull and thinly slice half the strawberries and set aside. Halve remaining strawberries and set aside.
• 5.
  Arrange half the soaked sponge pieces in four 300ml glasses, then cover each with half the wine jelly. Divide the sliced strawberries and ricotta mixture among the glasses and top with remaining biscuits and jelly. Chill for at least 1 hour or up to 4 hours to allow the ricotta to firm up.
• 6.
  Garnish trifles with halved strawberries and edible flowers. Dust with extra icing sugar and serve chilled.