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Mix together the first 5 ingredients.
Line a bowl with plastic wrap; put some sherry in
a soup dish and quickly deep the lady fingers or
slices of sponge cake and arrange them in the bowl
in order to cover the whole surface without gaps.
Fill the zuccotto with the ricotta mixture and
seal it with another layer of lady fingers or
sponge cake sprinkled with Sherry. Cover the top
with some plastic wrap and put the cake in the
fridge for at least 3 hours.
Unwrap the top of the cake.
Place a serving dish on top and invert the bowl.
Remove the plastic wrap from the cake.
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