*If you find that there is a lot of liquid, then drain the ricotta in a fine-meshed strainer or cheesecloth-lined strainer for about 20-30 minutes. Remove the ricotta from the fridge 30 minutes before beating. Be sure to use whole fat ricotta cheese.
Chop the strawberries into small size cubes. Break the cookies into medium sized pieces.
In a large bowl, using an electric mixer beat the ricotta cheese, honey, sugar and zest. Beat until smooth and creamy, approximately 2-3 minutes.
Gently fold the chopped strawberries into the ricotta cream.
Divide the cookies into two medium parfait glasses, top with the ricotta cream mixture and chill for a 2-3 hours before serving. Top with fresh strawberries before serving. Enjoy!
Notes
If you don’t have beaters then you can make the ricotta cream with a whisk, be sure to beat it about 10 minutes to arrive at the desired consistency.Any leftovers can be stored covered in plastic wrap in the fridge. It will keep for up to two days in the refrigerator.