Recipe by: Dairy Farmers of Manitoba

For an elegant presentation, serve in saucer-shaped champagne glasses, garnished with fresh strawberries. This dessert can be frozen for up to 2 weeks. Defrost in refrigerator for several hours before serving.

Yield: 8 servings
Prep time: 20 minutes plus 3-4 hours to chill

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Equipment

microwaveable bowl

whisk

measuring cup and spoons

9"x9" (23 x 23 cm) glass baking dish or decorative glass bowl

Ingredients

3 egg yolks

1/2 cup (125 mL) granulated sugar

1/3 cup (75 mL) Tia Maria or Kahlua liqueur

1 container (475 g) ricotta cheese

1 cup (250 mL) strong coffee (double strength)

1/3 cup (75 mL) Tia Maria or Kahlua liqueur

24 large ladyfingers

3 Tbsp. (45 mL) cocoa

Instructions

1. Place egg yolks and sugar in microwaveable bowl. Whisk until creamy.
2. Add 1/3 cup (75 mL) Tia Maria or Kahlua liqueur. Whisk well.
3. Microwave on medium high power for 2–3 minutes, stopping to whisk at 1 minute intervals. Mixture should be thick and creamy.
4. Whisk in ricotta cheese until smooth. Set aside.
5. Combine coffee and 1/3 cup (75 mL) liqueur. 
6. Arrange half of the ladyfingers in a 9"x9" (23 x 23 cm) glass baking dish. Or, for a more festive presentation, layer ingredients into a medium-sized decorative glass bowl or trifle dish. The number of layers will be determined by the shape and size of the bowl. Remember to completely cover ladyfingers with cheese mixture.
7. Brush with half of the coffee mixture. Spread with half of hte cream mixture. Repeat layers.
8. Sprinkle with cocoa.
9. Cover and chill in refrigerator for 3-4 hours or overnight.