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Recipe Saved
Prep Time: 260 minutes
Total: 260 minutes
Servings: 8
Author : Michelle Southan
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Combine 1 tablespoon instant coffee and 1 cup hot water. Cool. Add 1/2 cup Kahlua. Set aside. Use an electric beater to beat 500g low-fat fresh ricotta, 1 cup 98% fat-free vanilla custard and 1 tablespoon Kahlua until smooth.
Step 2
Dip 24 Italian sponge finger biscuits (Savoiardi) into the coffee mixture quickly then place standing up right around the edges of 8 serving glasses.
Step 3
Divide the ricotta mixture among the centre of the glasses. Sift over 1 tablespoon cocoa powder. Cover and refrigerate for 3-4 hours or overnight before serving.
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