Ricotta and cocoa zuccotto in a cup

Ingredients

For 1 serving

• Ladyfingers2
• Ricotta70 g
• Unsweetened cocoa powder1 teaspoon
• Dark chocolate 70%5 g
• Espresso0.5

Contains: gluten, lactose, eggs,

Method

1. Make the espresso and let it cool slightly in a small cup.
2. Meanwhile, finely chop the dark chocolate with a knife and work the ricotta with the cocoa and chocolate using a fork until the cream is smooth and even.
3. Dip the sponge fingers quickly in the coffee, one second per side so they don't fall apart, break them up and arrange them on the bottom of a glass bowl.
4. Cover the sponge fingers with the ricotta cream, level it, cover the bowl and chill for 1 hour, until the biscuits are soft and the flavours have come together.