Tiramisu with Myrtle

Method

1. Whip the cream.
2. Add sugar to the ricotta and mix.
3. Gently fold the whipped cream into the ricotta mixture.
4. Chop the dark chocolate and add part of it to the cream mixture.
5. Dilute the myrtle liqueur in milk.
6. Dip the ladyfingers briefly into the myrtle-milk mixture.
7. Layer the bottom of a dish with cream, then a layer of dipped ladyfingers, then more cream. Repeat until all ingredients are used, finishing with a layer of cream.
8. Top with dark chocolate flakes and a dusting of bitter cocoa.
9. Refrigerate for at least 2 hours before serving.