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Pour the Cherries through a strainer into a bowl and reserve the syrup in a separate bowl.
Pour the milk into a bowl for dipping and add 2 tablespoons of the cherry syrup. Mix well.
In a large mixing bowl combine the ricotta, confectioners sugar and vanillina. Mix well with a spoon until combined.
In a separate bowl using an electric mixer, whip the whipping cream until stiff peaks form.
Fold the whipped cream into the ricotta mixture. Set aside.
Dip each of the cookies into the milk quickly and create a first layer on the bottom of a 9x13 inch rectangular pan.
Spread one third of the ricotta mixture over the cookies and drizzle with 1/3 of the syrup. Add 1/3 of the cherries.
Repeat these steps two more times.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve cold from the refrigerator.