Ingredients for 6 people:200 g Cantucci biscuits450 g ricotta1 jar (280 g) La Fragolina (1)250 g Greek yoghurt70 g icing sugar½ untreated lemon50 g fresh strawberries4 tsp dark chocolate shavings4 small mint leaves4 glasses (1) alternatively you can use 250 g of fresh strawberries, blended with 2-3 tbsp of sugar and the juice of half a lemon
Squash the ricotta through a sieve into a bowl and, using a whisk, mix it with the grated lemon zest, icing sugar and yoghurt until smooth and well blended.
Put the Cantucci in a bag or a cloth: hold it closed with one hand and, with the other, hit the biscuits with a rolling pin (or a wooden pestle), until they are coarsely broken up.
Put a spoonful of these crumbs in the bottom of each glass, add a spoonful of La Fragolina on top and then cover with a layer of the ricotta and yoghurt mixture. Do another layer of Cantucci crumbs, then La Fragolina and finish off with the ricotta mixture. Delicately wash and pat the strawberries dry; remove the green leafy part and the stem, and cut them into pieces. Use the pieces of strawberry to decorate the tiramisu, along with chocolate shavings and mint leaves.