1.

In a bowl, work the butter with the sugar, add the egg and mix until creamy.

2.

Add flour, grated caciotta cheese, lemon zest and a pinch of salt. Knead until a smooth dough is obtained.

3.

Roll out the dough and cut out cookies with a cookie cutter.

4.

Bake at 180°C (350°F) for 12 to 15 minutes, until golden brown.

5.

Once cooled, dust with powdered sugar.

1.

Prepare the cream by mixing the caciotta cheese with the cream, egg yolks and sugar, whipping everything until smooth and creamy.

2.

In a bowl, beat the egg whites until stiff and gently add them to the caciotta cream.

3.

Soak the ladyfingers in coffee and arrange them in the bottom of a baking dish.

4.

Cover with a layer of cream and repeat until you run out of ingredients.

5.

Let it rest in the refrigerator for at least 4 hours. Before serving, dust with unsweetened cocoa.

1.

In a small saucepan, heat the cream with the sugar and vanilla until hot, but without boiling it.

2.

Blend the caciotta with an immersion blender and add the hot cream, blending until smooth and creamy.

3.

Let the cream cool in the refrigerator for about 2 hours.

4.

Meanwhile, prepare the berry coulis by blending the berries with sugar and straining to remove the seeds.

5.

Serve the mousse in small cups, garnishing with the berry coulis.

1.

Blend the digestive cookies until they become a powder. Melt the butter and mix it with the crushed cookies. Spread the mixture in the bottom of a cake pan and press well to compact it.

2.

In a bowl, mix the caciotta and ricotta cheese with the sugar, lemon juice and zest, eggs, and vanilla. Add the cream and mix until smooth.

3.

Pour the mixture over the cookie base and bake at 160°C (350°F) for 50-60 minutes, until the surface is golden brown and the center is no longer shaky.

4.

Let cool and then store in the refrigerator for at least 4 hours, preferably overnight.

5.

Serve decorating with lemon slices or a berry sauce.