Try to find fresh, creamy ricotta cheese with no preservatives for this recipe. Don’t use the stuff you get in the grocery store that comes in mass-produced fashion in tubs.

½ pound fresh ricotta cheese
1 quart fresh strawberries or blackberries
2 tablespoons granulated raw sugar
1 banana, sliced thin
6 tablespoons banana liqueur

Drain the ricotta through a cheesecloth for 15 minutes. Wash the berries, clean and hull them, and drain until dry. Place ricotta on a deep serving plate. Add the berries, sugar and banana slices and mix gently. Spoon banana liqueur over the top. Serve with ladyfinger cakes.