1. Quarter large strawberries and
   halve smaller berries. Place berries in a large bowl. Add granulated sugar and orange liqueur; stir. Let stand 30 minutes or until berries have released their juices, stirring once or twice.

2. In a large bowl combine ricotta,
   cream, powdered sugar, and vanilla
   bean paste. Beat with a mixer on low to combine. Gradually increase speed, beating 2 to 3 minutes or until mixture is thick and fluffy.

3. Place Meringue Cookies in a resealable plastic bag; seal. Use a rolling pin to lightly crush cookies to a mixture of dust and larger shards (you should have about 1 1/2 cups crushed cookies). Fold 1 cup of the crushed cookies into the whipped ricotta mixture.

4. Spoon ricotta mixture into six 8-oz. glasses or half-pint Mason jars. Top with berries and the remaining crushed cookies. Serve immediately. Makes 6.

Meringue Cookies:

Place oven rack in center of oven. Draw twelve 3-inch circles on two pieces of parchment. Invert paper on baking sheets. In a medium bowl beat 3 room temperature egg whites, dash salt, and dash cream of tartar with a mixer on medium until soft peaks form. Add 3/4 cup sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 1/2 tsp. lemon juice and 1/4 tsp. vanilla. Sift 1 1/4 tsp. cornstarch over mixture; fold in gently. Spread mixture on circles on paper. If you like, swirl in 1 to 2 tsp. pureed strawberries into each. Bake 45 minutes at 250°F (do not open door). Turn off oven; let cookies stand in closed oven 1 hour