Instant coffee powder
Reduced-fat ricotta cheese
360 g, fresh
Granulated stevia sweetener
¼ cup(s), (55g)
1 cup(s), (250g)
Sponge finger biscuits
165 g, (see tip)
- Dissolve coffee in 1 ¼ cups (310 ml) boiling water in a shallow heatproof dish. Set aside to cool.
- Meanwhile, whisk ricotta, sweetener and custard in a large bowl until smooth and combined.
- Spread one-third of the ricotta mixture over base of 1.25 litre (5 cup) capacity rectangular loaf dish (about 14 cm x 24 cm). Dip biscuits, one at a time, in coffee and place side by side over ricotta layer in dish. Cover with remaining ricotta mixture, spreading evenly, then sprinkle with cocoa.
- Cover and refrigerate for 4 hours to allow biscuits to soften and flavours to develop. Serve.
TIP: We used 8 large sponge finger (savoiardi) biscuits for this recipe. If unavailable, use 175 g regular sponge finger biscuits. Use fresh ricotta cheese, rather than smooth ricotta, for best results.