Punch cookies, coconut, butter and liqueur in a food processor until smooth crumbs. Spread the mixture evenly in detachable form on the bottom and sides.

Whip cream with powdered sugar into a strong foam. Dissolve gelatin in milk according to the instructions. Beat ricotta with condensed milk. Add the juice and zest of half a lemon, liqueur, and vanilla.

Then add a thin stream of dissolved gelatin, mix well with spatula. Gently mix the whipped cream, trying to keep the airiness.

The cream is ready pour onto the prepared crust and place in freezer to harden.

Pour water into the pan, juice and grated rind of a lemon, add sugar and cook over heat for a few minutes. To try and adjust the taste the way you like it. And the lemons now acid different there. The syrup should be bright taste and acidity. Add the liquor and the soaked gelatin. If desired, add food coloring. Cool slightly, remove the peel and strain the syrup through a sieve.

Put the syrup in the refrigerator until the beginning of the light thick. Then pour on the cream, flatten and place in refrigerator to solidify.

The finished cake garnish with cream, coconut chips and lemon wedges. To serve chilled.