Whip half of the egg yolks and all of the sugar in a mixing bowl until it doubles in volume.
Add the rest of the eggs without separating them from whites and continue whipping until they are well incorporated into the mixture.
Add the remaining ingredients (except for chocolate shavings) to the bowl containing the whipped mixture and stir everything together until well blended.
Set the tiramisu with ricotta in a fridge for at least 4 hours, or overnight.
Before serving, sprinkle cocoa powder on top of the tiramisu to your preference.
Enjoy!
