Servings:
4
INGREDIENTS
- - 150g spelt sponge fingers
- - 250ml cream
- - 50g brown sugar
- - 250g ricotta cheese
- - 2 tablespoons barley coffee
- - cocoa powder
INSTRUCTIONS
- In a casserole, boil half a liter of water and pour the barley coffee in; stir until the liquid boils again, then turn it off and let it cool down. In a bowl, beat the ricotta and the sugar: we suggest to use an immersion blender to obtain a consistent and foamy cream. Add the cream, previously whipped, incorporating it carefully not to deflate it.
- Filter the barley coffee in a bowl, then soak the sponge fingers. Soak them for just a few seconds, especially if the barley coffee is not completely cold yet, not to break the sponge fingers. Cover a rectangular mould with the biscuits, pour half of the cream, cover with the rest of the biscuits and cover it all with the remaining cream.
- Sprinkle some dark chocolate on top and store it in the fridge for at least a couple of hours before serving.
