This classic Italian dessert is sure to find a place in your heart.


  • 250g tub Perfect Italiano Ricotta

  • 2 egg yolks

  • 2 tbsp caster sugar

  • 1 tsp cinnamon

  • 350ml Anchor Pure Cream

  • 100g dark chocolate

  • ½ cup hot, strong, freshly brewed black coffee

  • 1 tbsp caster sugar, extra

  • ½ cup Marsala

  • 18 mini Savoiardi (sponge finger) biscuits

  • Cocoa, for dusting


  • 1.

    Beat ricotta, yolks, sugar and cinnamon together until thick. Add 200ml Anchor Pure Cream and beat until soft peaks form.

  • 2.

    In a saucepan, add remaining 150ml of cream and bring to a gentle simmer, remove from heat and stir in chocolate until melted.

  • 3.

    Combine the coffee, extra sugar and Marsala together and allow to cool.

  • 4.

    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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