| 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 |
| Unmold tart onto a large plate, garnish with remaining whipped cream, chocolate flakes and cherries. |