Ginger Ale Tiramisù with Babbi Cocoa Cream

For the ladyfinger soaking syrup:

1. Place the ginger, sugar and water in a saucepan and bring to a boil. Cook for a few minutes, then remove from the heat.
2. Allow to cool and strain through a sieve. Mix 100 g of the syrup with 50 g sparkling water.

For the ricotta and ginger cream:

1. Place the ginger, sugar and water in a saucepan, bring to a boil and cook over medium heat until the liquid has reduced by half.
2. Remove the ginger using a slotted spoon and mix it into the quark. Once the remaining syrup has cooled, add 20 g of it to the quark mixture and stir well.

For the cocoa cream:

1. Combine the cream, sugar and Babbi Cocoa Cream in a bowl and whip for a few minutes, taking care not to overwhip the cream.