- 30 min
- 30 min
500 g (1 container) Polenghi mascarpone cheese
300 g (10 oz) Saputo Ricotta Fiorella cheese
125 ml (1/2 cup) chocolate-hazelnut spread
250 ml (1 cup) 35% cream
45 ml (3 tbsp) icing sugar
2.5 ml (1/2 tsp) vanilla extract
750 ml (3 cups) brewed espresso coffee, cold
25 to 30 Savoiardi biscuits (or Lady Fingers)
Sufficient quantity chocolate shavings and ground cinnamon for topping
In a large bowl combine the mascarpone, ricotta cheese and chocolate spread and mix well.
In a separate bowl, whip the cream until soft peaks form. Add the sugar and vanilla and beat until firm. Fold the cream into the cheese mixture.
Combine the coffee and Frangelico.
Dip the biscuits one at a time into the coffee mixture and arrange them next to each other in a serving dish to create the bottom layer.
Spread a layer of the cream mixture evenly over the biscuits. Top with a second layer of coffee-dipped biscuits and another layer of the cream mixture.
Garnish with chocolate shavings and a sprinkle of cinnamon. Cover the serving dish and refrigerate overnight.