Line a small bowl with plastic wrap.

Pour some milk into a bowl. Dip the ladyfinger cookies in the milk and arrange them around the sides and bottom of the lined bowl.

Mix the ricotta with erythritol, adjusting the amount to your taste.

Spread a layer of ricotta cream in the bowl, then add chocolate chips and chopped strawberries. Cover with another layer of milk-dipped ladyfingers. Continue layering this way until you reach the top, finishing with a layer of ladyfingers.

Cover with plastic wrap and place in the freezer for 30 minutes.

Meanwhile, add a few drops of red food coloring to the remaining ricotta cream. Mix until the color is even, then transfer the cream to a piping bag fitted with a small star tip.

After 30 minutes, remove the zuccotto from the freezer, invert it onto a small plate, and remove the plastic wrap. Decorate with piped rosettes of ricotta cream and place a strawberry in the center.