Ingredients
1 Sponge cake or 34 Boudoir biscuits
500 g Ricotta cheese
250 g Smooth cream cheese
100 ml Cream
100 g Castor Sugar
6 Egg whites
200 ml Strong black coffee (espresso)
50 ml Brandy or coffee liqueur
Cocoa powder & finely ground coffee for garnish

Method
- Line base of a shallow dish with 1cm thick slices of cake.
- Sprinkle with strong coffee & brandy.
- Mix ricotta and cream cheese to a smooth paste and add sugar.
- Fold in stiffly beaten egg white and whipped cream.
- Spread over cake base and refrigerate for 8 hours.
- Before serving, using a sieve, sprinkle cocoa and ground coffee to cover.
- Cut into squares and serve.