Start this recipe by making a sugar syrup to soak the savoardi fingers. Place the 50g sugar, peel of a lemon, 1 cinnamon stick and 200ml water in a saucepan and boil for a few minutes. Remove off the heat and allow to cool down completely. Meanwhile, make the ricotta filling by blitzing together the ricotta, cocoa, icing sugar and lemon zest in a food processor. To put this dessert together, you will need 4 glasses. Soak the gluten-free sponge fingers in the sugar syrup and place 1 ½ pieces into the bottom of each glass. Cover with half of the ricotta filling and sprinkle over the chopped chocolate. Spoon over half of the chopped pears. Dust with a little cocoa, then repeat the layering process again with more soaked sponge fingers and the remaining ricotta filling. Finally, dust the top with a little extra cocoa powder. Place in the fridge to chill for at least 30 minutes before serving.