Looking in my fridge for some inspiration for a desert I came up with this mille foglie (or mille-feuille if you’re feeling French).
I baked a rectangle of ready rolled puff pastry (I’ve made my own from scratch once and don’t think there’s ever any need to do that again, but if you’ve got a free day here’s a recipe for puff pastry) with a sprinkling of sugar and flaked almonds on top until golden, then cut into 3 equal slices.
In a bowl I mixed ricotta with half a teaspoon of vanilla essence and a lot of caster sugar until lovely and sweet – I don’t know quantities, I just kept adding sugar and tasting until it was sweet enough.
Then I layered pastry, chopped strawberries and ricotta, grating chocolate on top. The result wasn’t the perfect stack I had in mind, but doesn’t look to bad I think, and tasted lovely.