1 Set aside 16 small strawberries and cut the rest into small pieces. Put in a bowl with the lemon juice and caster sugar and leave to soak for one hour.

2 Push the ricotta through the smallest sieve of a mouli, add the cream and Campari and mix well. Sieve the icing sugar into the mixture to taste, put a third of the mix aside and mix the strawberries into the leftover ricotta.

3 Prepare the pink desert plates and divide the mixture into 16 breast- shaped moulds, two per plate. With a moistened spatula smooth ricotta over the moulds and place a strawberry on top. You can make the moulds three hours before and store in the fridge.