Step 1

Grease a 22cm springform pan; line base and side with baking paper.

Step 2

Process the biscuits until finely crushed. Add the butter and process until combined. Press the crumbs firmly over the base of the pan. Press with the flat base of a glass to level. Refrigerate for 1 hour or until firm.

Step 3

Blend or process the berries with the sugar until smooth. Push the mixture firmly through a coarse sieve over a jug or bowl using a rubber spatula; discard seeds.

Step 4

Process the ricotta and extra sugar until smooth; transfer to a large bowl. Beat the cream in a medium bowl with an electric mixer until soft peaks form. Fold the cream through the ricotta mixture. Divide ricotta mixture evenly between three medium bowls. Fold ¼ cup of the berry puree through one mixture, 1/2 cup berry puree through the second mixture and 1 cup berry puree through the third mixture.

Step 5

Pour the darkest mixture over the biscuit base; smooth top. Freeze for about 2 hours or until firm. Cover remaining bowls and refrigerate. Pour the medium-coloured mixture over the layer in the pan; cover, freeze about 2 hours or until firm. Pour the remaining lightest mixture over the layers in pan. Cover, freeze overnight or until firm.

Step 6

Remove the pan from the freezer and remove the ring. Transfer the cake to a serving plate. Refrigerate for 30 minutes before serving. Just before serving, top with fresh berries or flowers and serve with remaining berry puree.