Quick strawberry toffee pots

Combine strawberries and liqueur in a small bowl. Set aside for 15 minutes. Whisk together ricotta, yoghurt and honey until well combined.

Combine sugar and 1/2 cup cold water in a small saucepan. Cook, stirring, over low heat until mixture comes to the boil. Cook, without stirring, for 10 minutes or until syrup thickens and turns a deep caramel colour.

Divide strawberry mixture among four 1/2-cup capacity heatproof glasses. Top with ricotta mixture. Carefully spoon toffee over ricotta mixture. Stand for 5 minutes or until toffee has set. Serve.