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.