Soak the gelatine leaves in cold water, squeeze out after 10 minutes and dissolve in warm milk.
Mix the ricotta with 3 tablespoons of sugar and the amaretto and mix with the dissolved gelatine. Beat the egg whites until stiff, fold in and pour the cream into 4 cold-rinsed ramekins. Leave to set in the refrigerator. Puree the raspberries with 1 tablespoon sugar and the raspberry liqueur.
Turn the cream cheese tartlets out onto plates and serve with the sauce.