For the filling
Mix ricotta and icing sugar in a bowl, then whip the cream to form soft peaks and set aside.
Heat the Top Wild Strawberry and add the Gelatine
Powder, stirring to dissolve completely.
Add the lime zest to the Top Wild Strawberry, followed by a
tablespoon of the ricotta and icing sugar mixture. Once it has cooled slightly, add the remaining ricotta.
Fold in the remaining cream gently, working from
bottom to top with a spatula.
Pour into the cake tin and leave to cool for 2-3 hours. Garnish with Top Wild Strawberry and a thin slice of lime.