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Ingredients

• 8 savoiardi or boudoir biscuits (sponge fingers), about 65 g (2¼ oz) in total
• 1 tsp Continental roast coffee granules
• 120 ml (4 fl oz) boiling water
• 2 tbsp coffee liqueur or brandy
• 1 tsp caster sugar
• 200 g (7 oz) ricotta cheese
• 200 g (7 oz) 0% fat Greek-style yogurt
• 25 g (1 oz) icing sugar, sifted
• 1 tsp pure vanilla extract
• 25 g (1 oz) good dark chocolate (at least 70% cocoa solids), grated, to decorate

Description

This Delectable Version Of The Popular Italian Dessert Includes The Traditional Sponge Biscuits Soaked In Coffee And Liqueur For The Base, But Rather Than A Rich Topping There Is A Light And Creamy Mixture Of Sweetened Ricotta Cheese And Greek-style Yogur

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