Mash the ricotta with a fork (it needs to be very fresh and soft, otherwise it needs to be pressed through a sieve), and then whisk it together with the sugar and 1 cup of Vin Santo. Mix them together well to form a cream. Coarsely crush 8 Cantucci biscuits (plus 2 to be set aside and use for decoration afterwards) and mix them with the ricotta cream. Put the remaining Vin Santo in a bowl and quickly dip the Cantucci, one by one, in it (1). Cover the bottom of an oven dish with the biscuits and cover them with some of the ricotta cream. Continue with another layer to finish the ingredients (the ricotta should be abundant.)
Decorate the surface with a little plain chocolate, in small pieces, and the crushed Cantucci that you set aside previously. This is a lighter version (ricotta is low fat) compared to the classic tiramisu made with mascarpone and eggs.
(1) If you like, half of the Cantucci can be dipped in strong coffee, and the layers alternated – one with Vin Santo and one with coffee.