Blend the ricotta with the icing sugar, in a food processor, until it's smooth and creamy. Add the yogurt and roughly 1/3 of the Fragolina. Slowly stir in the whipped cream by hand, adding a little at a time and mixing from bottom to top. Line a rectangular cake tin measuring 11 x 25 cm (or another shape if you prefer) with greaseproof paper, and pour in the mixture; cover the surface with a layer of crumbled biscuits roughly 1 cm thick. Put the semifreddo in the freezer for about three hours, and take it out again at least 30 minutes before serving. In the meanwhile wash the strawberries, then remove the green “crown” at the top and cut them into slices. Turn the cake tin upside-down on a serving dish, remove the greaseproof paper from the semifreddo and arrange the slices of strawberry on top. Decorate with the remaining Fragolina, distributing it over the semifreddo with a spoon.

This is a summer dessert, easy to prepare, delicious and… a “good looker” too!