Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature.
Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the cream. Chill for about 1 hour.
Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve.