This classic Italian dessert is sure to find a place in your heart.
Beat ricotta, yolks, sugar and cinnamon together until thick. Add 200ml Anchor Pure Cream and beat until soft peaks form.
In a saucepan, add remaining 150ml of cream and bring to a gentle simmer, remove from heat and stir in chocolate until melted.
Combine the coffee, extra sugar and Marsala together and allow to cool.
Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, ricotta and chocolate mixture into 6 serving glasses. Refrigerate for at least 1 hour before serving, dusted with cocoa.
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