Fruit cake with cream and jelly

	Prepare all necessary components.
	Whip heavy cream to stiff peaks, adding powdered sugar to taste.
	In another bowl, beat the ricotta. Optionally, add powdered sugar. Fold in one third of the whipped cream gently.
	Separate the layers and spread each with ricotta cream. Stack the layers on top of each other. Cover the top layer with half of the whipped cream.
	Peel the kiwi and slice it into thin half-moons, arranging them around the edge of the top layer, leaving a small border.
	Place the sliced and dried strawberries in the center.
	Transfer the remaining whipped cream into a piping bag with a suitable tip and decorate the edges of the cake to prevent the jelly from spilling over.
	Prepare the jelly according to the instructions on the package.
	Pour the jelly over the fruits using a spoon.
	Decorate the cake with sugar sprinkles and fresh mint leaves. Let it sit in the refrigerator for 30 minutes.
	Serve with tea.
	Enjoy!
	Bon Appétit!