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.