• 1 cup Espresso Coffee – chilled
  • 1/2 cup Tia Maria Liqueur or Marsala
  • 200g Scotch Finger
  • 200g Sponge Finger Biscuits
  • 5 Eggs – separated
  • 1 cup Caster Sugar or Coconut Sugar
  • 1 tablespoon Honey
  • 500g Ricotta – drained
  • 1 teaspoon Rum Essence or Brandy – optional


  • Mix coffee and alcohol, dip the scotch finger biscuits so they are soaked but not soggy, place in serving glasses or a 24cm dish.
  • Process egg yolks, sugar, honey, Ricotta and rum for 2 minutes, or until light and creamy.
  • Whisk the egg whites in a clean, dry bowl until soft peaks form then fold into the Ricotta mixture.
  • Spread half of mixture onto biscuits, then put a layer of soaked sponge finger biscuits on top. Then cover with other half of mixture.
  • Leave overnight in fridge.
  • Serve sprinkled with roasted Slivered Almonds, shaved Dark Chocolate or choc coated Coffee Beans.

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