1cupEspresso Coffeeor 3 tbs instant coffee in hot water
80mlsCoffee Liqueur
10-12Sponge Fingers
2tspCocoa Powder or Grated Chocolate
Instructions
Use an electric mixer to beat the mascarpone, ricotta, egg and sugar for 1-2 minutes or until the sugar dissolves. Set aside.
Combine the coffee and liqueur in a bowl. Dip sponge fingers into the coffee mixture, then place in a single layer in a 2L (8-cup) glass bowl or individual dishes.
Spread the mascarpone mixture over the layer of sponge fingers. Repeat layering with the sponge fingers and coffee mixture, then the mascarpone mixture.
Depending on the size of your bowl, you will make 2 or 3 layers.
Smooth the surface and dust evenly with the cocoa powder. Cover and refrigerate for at least 4 hours or overnight to allow the sponge fingers to soften and the flavours to develop.