Mix the ricotta with the sugar. Soften the gelatine in water.
Heat the milk, add the squeezed gelatine and mix. In another bowl, whip the cream, add the milk and gelatine in a thin trickle and then mix it into the ricotta and sugar mixture.
Create a layer of crumbled biscuits on the bottom of the glasses and moisten with Fragola Fabbri syrup.
Fill with the ricotta mousse and top with Fragola Fabbri fruit and syrup.