To prepare it, it is sufficient to mix the ricotta with the sieved cornstarch, the grated lemon zest and the vanilla extract in a bowl, then add the eggs to the cream obtained, whipped in a bowl separately with the semolina sugar, and finally to incorporate the strawberries, peeled and cut into small pieces. At this stage, all you have to do is pour the dough into a well-crumb-like mussel about 22 cm in diameter and put it in the oven for less than half an hour. The result will be a soft, fragrant dessert to be tasted as it is, for a simple and authentic snack, or accompanied by a ball of ice cream or a hazeltte of chantilly.

For best results, remember to buy more delicate cow’s milk ricotta at the palate, and drain the whey well before adding it to the rest of the ingredients. Instead of the cornstarch, you can use potato starch or, if none of the guests follow a gluten-free diet, you can opt for classic flour 00, taking into account, however, in the latter case, that two tablespoons of flour are equivalent to about 1 tablespoon of corn starch.

It is a simple and quick recipe, to be offered as a happy ending a meal at the end of Sunday lunch or eating for breakfast to start the day on the right foot, is also suitable for coeliacs and gluten intolerants, as it is packed with cornstarch instead of wheat flour.

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