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


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