This delectable version of the popular Italian dessert includes the traditional sponge finger biscuits soaked in coffee and liqueur. A creamy mixture of sweetened ricotta and yogurt is sprinkled with grated dark chocolate.
8 sponge finger biscuits, about 70g in total
1 teaspoon espresso instant coffee granules
1/2 cup boiling water
2 tablespoons coffee liqueur or brandy
1 teaspoon caster sugar
200g reduced-fat ricotta cheese
200g Greek-style yogurt
3 tablespoons icing sugar, sifted
1 teaspoon vanilla essence
30g good-quality dark chocolate (at least 70% cocoa solids), grated, to decorate
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Directions Preparation:50min › Ready in:50min
Break each of the sponge fingers into 3 pieces, then divide evenly among four 250ml glass tumblers or dessert glasses.
Place the coffee in a measuring jug and add the boiling water. Add the liqueur or brandy and caster sugar, and stir to dissolve. Pour evenly over the sponge fingers. Leave to soak while you make the topping.
Place the ricotta, yogurt, icing sugar and vanilla essence in a bowl and beat with an electric mixer until smooth and creamy. Pile on top of the soaked sponge fingers.
Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3–4 hours) before serving.