5 mini-cakes FREDDI Buondolce Strawberry and Yogurt
250 gr ricotta
100 ml vegetable cream
2 Tbsp sugar
strawberries
Cover a 21x10 loaf pan with cling film.
Divide the mini-cakes FREDDI Buondolce Strawberry and Yogurt in half and line the bottom of the mold with the decorated part of the mini-cake.
Prepare the ricotta cream: whip together ricotta, sugar and cream.
Add the chopped strawberries.
Close with the other part of the mini-cakes FREDDI Buondolce Strawberry and Yogurt.
Seal with film.
Rest in the fridge for 6 hours.
Remove from the mold and decorate with cream and strawberries.
