250g ricotta cheese, sifted
1 1/2 liters heavy cream, fresh
1/2 cup granulated sugar
5 drops vanilla extract
3 tablespoons dark rum
200g pineapple, cut into cubes
strawberries in syrup or maraschino
250g ricotta cheese, sifted
1 1/2 liters heavy cream, fresh
1/2 cup granulated sugar
5 drops vanilla extract
3 tablespoons dark rum
200g pineapple, cut into cubes
strawberries in syrup or maraschino
Mix ricotta cheese with 6 tablespoons heavy cream to achieve a soft consistency
Add 4 tablespoons granulated sugar, vanilla extract, rum, and pineapple
Whip the remaining heavy cream until stiff peaks form and fold it into the remaining sugar, mixing well
Add half of the whipped cream to the ricotta mixture
Divide the mixture into two parts and fill 6 champagne glasses with one part of the mixture
Top with strawberries
Cover with the remaining mixture and refrigerate
Decorate with the remaining whipped cream and a strawberry
