In a bowl, mix together the ricotta, sugar, egg yolks, espresso and rum if desired. Whip the cream and carefully fold it into the mixture, using upward motions. Line a rectangular cake pan or loaf pan with a damp towel or cheesecloth, and pour the mixture on top. Place in the refrigerator for at least 3 hours. Unmold by turning it over onto a serving dish and pulling the sides of the cheesecloth. 

Decorate with chocolate syrup, coffee beans, mint leaves, and whipped cream.

Tip: for a low fat version substitute whipped cream for 10 ounces fat-free half and half, whipped, or 5 ounces low-fat cream cheese and substitute confectioner's sugar for 12 packages Splenda