Read the packet's instructions as well before you start working with the gelatin. Soak in cold water according to the packet's instructions, I soak mine for about 8 minutes. See detailed instructions for working with gelatin above.

Soak the ladyfingers in milk. In the meantime, mix together the ricotta, smetana or sour cream, sugar, and lemon zest. Mash the soaked ladyfingers and add them to the ricotta mixture. Mix well.

Place the soaked gelatin leaves into a saucepan. Dissolve on very low heat while stirring gently all the time. It will only take about 20-30 seconds until it is dissolved. Do not let it come to a boil! Take off the heat.

Quickly stir in one tablespoon of the ricotta mixture. Add the remaining ricotta mixture, one tablespoon at a time, only adding the next tablespoon when the previous is completely incorporated. Place the mixture for about 5 minutes in the refrigerator until it starts to set. Only starts to set, don't let it set yet.

In the meantime, beat the heavy/double cream, adding the vanilla extract. Continue beating until the heavy cream is stiff. Fold the heavy cream into the ricotta mixture.

Line a baking dish of approximately 21x32 cm/ 8x13 inch with cling film. Pour the ricotta – heavy cream mixture into the pan. Shake the pan to help the mixture spread evenly into the pan. Cover with another piece of cling film and place in the fridge for at least 4-5 hours or until set.

When set remove the cling film from the top of the cake. Place a fitting serving tray on top of the baking dish and turn the cake onto the serving tray. Remove the other piece of cling film.

Beat the remaining heavy cream/double cream with the remaining sugar and vanilla extract.

Puree half of the raspberries and fold the puree into the heavy cream. Pipe this mixture over the ricotta cake. Decorate with the remaining raspberries.

Serve immediately or place in the fridge until ready to serve.