Ingredients for 6 servings:
250 g of Ricotta of Bufala Campana DOP
300 g strawberries or strawberries
100 g of sugar
3 egg whites
a salt intake

Cover a 23 x 13 cm plumcake mould with a double layer of cooking film.
Blend the strawberries and filter the mixture into a bowl.
Bring to a boil water with sugar and salt, then remove from heat.
Beat the egg whites until foamy and add the hot sugar syrup, continuing to whisk.
Work Ricotta of Bufala Campana DOP to obtain a soft and homogeneous cream.
Mix the strawberry puree with the egg yolks, then add the previously obtained cream.
Pour the mixture into the mold and freeze for at least 6 hours.
Remove from the freezer and turn over the semifreddo on a serving plate, letting it soften for 10 minutes.
Decorate with the smaller strawberries kept aside.
Cut and serve