Instructions

1. 1

   Lay the sponge fingers on the bottom of the serving dish, breaking them up to fit if necessary. Mix the coffee and amaretto or almond essence together and our over the fingers to soak them.

   
   

2. 2

   Spread the raspberries over the soaked sponge.

   
   

3. 3

   Whisk together the ricotta cheese, icing sugar and vanilla essence until light and fluffy.

   
   

4. 4

   Spread the ricotta over the raspberries, sprinkle over the grated chocolate, and chill before serving.

   
   

Ingredients Buy ingredients

• 16 Sponge fingers
• 150ml Strong, black coffee, cold
• 2 tbsp Amaretto
• 250g Raspberries
• 750g Ricotta cheese
• 5 tbsp Icing sugar, sieved
• 1 tsp Vanilla essence
• ½ bar Plain Chocolate, Grated, to serve

Serves 6

Total time required 10 mins

• Preparation time: 10 mins