Sieve the ricotta and then mix it in a bowl with the cane sugar, previously dissolved in the shot glass of Marsala and flavored with the bergamot essence. Blend until you have a uniform creamy mixture. Use a piping bag to fill little bowls with the mousse and decorate with a few amarenas and a teaspoon of amarena syrup, as well as the Zabaione and Wild Strawberry Top. Dust with icing sugar and serve.
Recipe by ROBERTA