For the cream: 1 cup heavy cream (240 ml)
4 large egg whites
1/2 cup sugar (90 g)
200 g ricotta cheese, well drained
For the compote: 3/4 cup sugar (135 g)
1 kg small strawberries, hulled
1 tablespoon grated lemon zest
1/2 cup white wine (120 ml)
1/2 teaspoon ground cinnamon
For the cream: 1 cup heavy cream (240 ml)
4 large egg whites
1/2 cup sugar (90 g)
200 g ricotta cheese, well drained
For the compote: 3/4 cup sugar (135 g)
1 kg small strawberries, hulled
1 tablespoon grated lemon zest
1/2 cup white wine (120 ml)
1/2 teaspoon ground cinnamon
Prepare the cream: In a stand mixer, beat the heavy cream until it forms soft peaks. Reserve
Melt the sugar in the microwave or on the stovetop to create a caramelized syrup
Allow to cool slightly
In another bowl, whisk together the egg whites and sugar until stiff peaks form. Reserve
Combine the ricotta cheese and heavy cream
Whisk until smooth and creamy
Cover with plastic wrap and refrigerate for at least 1 hour
Prepare the compote: In a medium saucepan, cook the sugar, strawberries, lemon zest, white wine, and cinnamon over high heat, stirring occasionally, until the strawberries are tender (about 5 minutes)
Remove any foam that forms on the surface with a spatula and remove from heat
Assemble the dessert by placing the compote in a large serving bowl or individual cups
Top with the chilled cream and serve immediately
