Whip heavy cream. Combine Ricotta, powdered
sugar, eggs, rum and vanilla extract in a big bowl.
Fold 3/4 of the whipped cream into the first
ingredients.
Rinse glass bowl with cold water, then pour cream
mixture inside and keep in refrigerator for six hours.
Ingredients
700g fresh ricotta
200g powdered sugar 4 eggs
4 teaspoons white rum
1 teaspoons vanilla extract
1/2 liter heavy cream
30g bitter-chocolate flakes
12 candied cherries
Unmold tart onto a large plate, garnish with remaining
whipped cream, chocolate flakes and cherries.