For four servings:
1/2 kg (18 oz) ricotta cheese, 50 ml (1.7 fl oz) milk
100 g (3.5 oz) sugar
3 cups of coffee
2 small glasses of Rum
4 shortcrust biscuits
1 piece of candied citron/lemon
For decoration: coffee beans
Mix the ricotta with the sugar, until the mixture becomes frothy.
Add the milk, coffee, rum, finely sliced biscuits and citron/candied lemon reduced to small pieces a little at a time.
Combine the ingredients and distribute the mousse into single-portion cups, top with the coffee beans and place in the fridge for 4-5 hours before serving.