Drain the ricotta cheese and blend it quickly with sugar to obtain a smooth and even cream.
Add the grated lemon zest and yolks and mix.
In another bowl, whip the egg whites and gently fold them into the ricotta mixture.
Cut the Vicenzovo Ladyfingers in half and arrange them on the bottom of four single-serving glasses.
Pour some cream, cover with the cut Vicenzovo Ladyfingers and end with the cream.
Peel the mango, wash the strawberries and dice them.
Garnish the glasses with fruit and put them to rest in the refrigerator for 30 minutes before serving.