Whisk the dry biscuits with the mixer and mix them with the melted butter in a container. Pour the biscuit mix into a baking pan covered with greaseproof paper, press with a spoon to compact the bottom then place in the fridge for approximately 30 minutes.
Mix the ricotta di capra (goat’s cheese), cream and powdered sugar in a mixing bowl with a whisk. In the meantime, put the isinglass in cold water, wring it out and, in a separate small pot, dissolve a few spoonfuls of fresh cream to be added to the ricotta mixture.
Wash the strawberries, cut them into small pieces, add the ricotta and pour everything on top of the biscuit base.
To finish off, carefully flatten the outer layer and put the cake back into the fridge to stand for around 3 hours: must be served extremely cold!