Ingredients

Servings 4

• 12 sponge fingers
• 1 lb ricotta cheese
• ⅝ lb strawberries
• ⅝ lb whipped cream
• ½ lb sugar
• ½ package vanilla powder (or vanilla extract)
• 1 tablespoon cinnamon powder

Preparation

20 minutes preparation

Wash and clean the strawberries. Cut them into pieces and collect in a soup plate, sprinkling layer after layer with a part of the sugar. Put into the fridge and leave to steep for about twenty minutes. Meanwhile, work the Ricotta until creamy with the rest of the sugar; blend in the cream, beating slowly from bottom to top; then mix in the vanillin. At this point, arrange half of the sponge fingers on the bottom of a rectangular oven-dish. Pour on top half of the strawberries with their juice; then cover the strawberries with half of the cream. Make another layer of fingers, one of strawberries, and one of cream; level off the surface of the last layer of cream and sprinkle it with cinnamon. Leave in the fridge for at least two hours before serving.