Yield: 8 Servings

Measure Ingredient
250 grams Sponge fingers
150 millilitres Black coffee
3 tablespoons Cognac
250 grams Mascarpone or cream cheese
4 tablespoons Thick yoghurt
125 grams Ricotta
100 grams Icing sugar
1 teaspoon Vanilla extract
3 Egg whites
1 teaspoon Grated milk choclate
1 teaspoon Finely ground coffee

ip half the sponge fingers in the mixed coffee and cognac, and put in the bottom of a glass bowl. Blend mascarpone, yoghurt, ricotta, sugar and vanilla extract until smooth. Whip the egg whites until stiff and fold into mixture. Spoon half of the mixture in the bowl.

Cover with the remaining sponge fingers, dipped in the coffee and cognac mixture and spoon on the rest of the cream. Sprinkle the surface with chocolate and ground coffee, cover and refrigerate for several hours before serving.

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