Put the ricotta cheese, mascarpone, grated zest of 1 orange and 75g of the icing sugar into a mixing bowl. Whisk all the ingredients together until a light and fluffy cream is obtained. Next, rinse the strawberries under running water, remove the stalk and cut into wedges. Place the remaining sugar, the spices and the juice of the 2 oranges in a small saucepan and cook over a low heat until the sugar is melted. Remove from the heat and allow to cool slightly. Cover the bottom of your serving dish with the Savoiardi fingers and brush with the syrup. Spread with the cream and top up with the chopped strawberries and a few mint leaves. Repeat process with remaining biscuits, brush with syrup again and finish with cream and strawberries.