0/5
(0 Votes)
Ingredients
- 1 cup fat-free ricotta cheese
- 8 ounces mascarpone (about 3/4 cup)
- 2 Tablespoons milk or water
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 Tablespoons sugar, divided
- 1 1/2 cups brewed espresso or 4 teaspoons instant espresso powder dissolved in 1 1/2 cups boiling water
- 24 store bough crisp ladyfingers, 7 ounces total
- 2 teaspoons unsweetened cocoa powder, divided
Preparation
Step 1
1. Put ricotta, mascarpone, milk, vanilla extract, and 1/4 cup of the sugar in a food processor and process until creamy.
2. Combine hot espresso and remaining 2 Tablespoons of sugar in a pie plate or shallow dish and stir until sugar dissolves.
3. Dip each ladyfinger in the espresso mixture, working quickly, and arrange half of them in a single layer in an 8x8-inch baking or serving dish. Spread half of the ricotta mixture evenly on top. Put 1 teaspoon of the cocoa in a small strainer and dust over cream. Repeat with remaining ladyfingers, ricotta mixture, and 1 teaspoon cocoa.
4. Cover with plastic wrap and refrigerate 6 hours or overnight before serving.