12 minutes

fresh ricotta cheese (better if it’s buffalo’s ricotta), 1 + 1/4 cup
white chocolate, 1/2 cup
ladyfingers, 3-4 (plain biscuits, 3-4)
espresso coffee, 1/2 cup


Melt chocolate bain-marie or into the microwave at very low temperature.
With a beater beat ricotta cheese until fluffy then add melted chocolate while you’re still beating.
Taste the cream, it should be sweet enough, but if you want you can add a tablespoon or two of icing sugar to taste, always while beating.
Beat until there are no lumps and the cream is smooth, then soak in cold coffee the biscuits divided in small pieces and put a piece in every cup.
With a spoon, or better with a sac-à-poche, pour the cream inside the cups. You can store them in the fridge (1 day max.) or into the freezer (3 weeks max., remove them in advance before serving).
You can decorate with chocolate coffee beans and coffee powder or cocoa powder, but just before serving.

Thanks to: La Mora Romagnola