Monday, May 07, 2007
1 cup strong espresso coffee (cooled)
100 ml cream
200g ricotta cheese
2 tsp caster sugar
8 sponge finger biscuits (broken up - needs to be chunky)
Separate the egg.
Beat egg white until soft peaks form.
In a separate bowl, beat the cream until thickened.
Fold in egg yolk, ricotta and sugar.
Gently fold in the egg white.
Take half the sponge biscuits and dip into the coffee.
Arrange in the bottom of 4 serving bowls.
Spoon half the mixture over the biscuits.
Make another layer with the rest of the biscuits.
Spoon over the rest of the ricotta mixture.
Dust with the cocoa powder.