Ingredients
– 600g of strawberries
– 500g ricotta cheese
– 220g of sugar
– a dash of vanilla essence or vanilla powder
– 200g of whipped sweet cream
– A teaspoon of rum
Preparation Strawberries cream for Colomba cake
- Clean the strawberries, wash and pat dry with paper towels or kitchen roll, chop half of the strawberries in to quarters and set aside for later.
- Strain any liquids from the ricotta and also strawberries, then combine them both in a bowl and whisk vigorously.
- Add the sugar and the vanilla essence/powder whisking continuously then slowly add the cream and the rum.
- Serve the dove with the cream topping and the strawberries you chopped up earlier: you will have a truly amazing dessert.