Nonna's SECRET RECIPES

Ricotta al caffe

COFFEE-LACED RICOTTA

Serves 4

250g fresh ricotta
⅓ cup caster sugar
2 tbsp strong espresso
Splash of rum (optional)
100g soft, plain biscuits (about 8), such as savoiardi or cat’s tongue biscuits
100ml pouring (single/light) cream, whipped to soft peaks, to serve
20g dark chocolate, shavedor grated, to serve

1. Whip ricotta with a whisk (if you prefer to remove all of the ricotta’s characteristic lumps, you can make it perfectly smooth by passing it through a fine-mesh sieve with a silicone spatula to help). Add sugar, espresso and rum and whisk until smooth and well combined.

Crumble biscuits and divide half of the crumble among the glasses. Distribute half of the ricotta mixture over the top. Add a layer of the remaining crumbled biscuits, then a layer of the rest of the ricotta mixture.