Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.