- 4 oz bitterseet chocolate
- 3 large egg yolks
- 3 TBS granulated sugar, plus 2 TBSplus 1 sugar, plus 1 tsp sugar
- 1 1/4 c sweet dessert wine
- 2 egg whites
- 1/4 c cooled brewed strong coffee
- 1 c ricotta
- 1 c heavy cream
- 4 to 5 ozs lady fingers
- cocoa powder, garnish
Preparation time 20mins
Cooking time 23mins
Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, stir until melted. Remove from the heat and cool to room temp.
In the top of a double bloiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tbs sugar until pale yellow and frothy. Add 1/2 c of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temp.
In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
In a bowl combine the coffee, ricotta and 2 tbs sugar and set aside.
In a separate bowl, whip the cream until soft peaks form. Add the remaining rsp of sugar and whip until stiff peaks form.
Dip the ladyfingers into the remaining 3/4 c of dessert wine and arrange them in the bottom of a 9 in baking dish. Cover with half of the ricotta, half of the custard and half of the whipped cream. Repeat with the remaining ingredients , ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours.
To serve, sift the cocoa powder evenly over the top.