8dry ladyfingers, crushed into crumbs in a plastic bag with a rolling pin
1/2ouncedark chocolate, grated
Have ready four 4-ounce parfait glasses. (I used small drinking glasses.)
In a small bowl mash together the ricotta, milk and 3 tablespoons of the sugar with a rubber spatula until the mixture is smooth and creamy.
In another small bowl stir together the coffee, rum and remaining 1 tablespoon sugar.
To Assemble the Berry Ricotta Tiramisu:
Put about 2 tablespoons of ladyfinger crumbs into the bottom of each glass. Top with a scant 2 teaspoons of the coffee mixture. Top with a scant 2 tablespoons of the ricotta mixture. Repeat the layers with coffee crumbs, coffee mixture and ricotta.
Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 1 day.
Just before serving, divide the berries among each of the four glasses. Sprinkle with grated chocolate. (To grate chocolate use the large holes of a box grater and grate onto a sheet of wax paper.