Whip the Rama Cremefine with 50 g of brown sugar, vanilla sugar, a little grated lime zest and the juice of half a lime with a hand mixer, stir in the ricotta.
Wash the strawberries, remove the stalk and cut them into quarters. Marinate with the remaining sugar and the juice of half a lime.
Pour the cream alternately with the strawberries into glasses and serve while still cool.
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