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
Rinse glass bowl with cold water, then pour cream
mixture inside and keep in refrigerator for six hours.
700g fresh ricotta
200g powdered sugar
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.