3 large egg whites
8 tablespoons of unsalted butter, softened
3 large egg yolks
200g ricotta cheese, drained
200g cream cheese light
3 tablespoons heavy cream, light
1 1/2 cups strong cold coffee
1 tablespoon brandy
1 package English biscuits
Cocoa powder
3 large egg whites
8 tablespoons of unsalted butter, softened
3 large egg yolks
200g ricotta cheese, drained
200g cream cheese light
3 tablespoons heavy cream, light
1 1/2 cups strong cold coffee
1 tablespoon brandy
1 package English biscuits
Cocoa powder
Beat the egg whites until stiff peaks form with two tablespoons of softened butter. Reserve
Next, in a blender, beat the egg yolks with the remaining butter to form a pale cream
Add the ricotta cheese, cream cheese, and heavy cream, continuing to blend until homogeneous
Folding gently, add the beaten egg whites into the cream mixture
In a bowl, mix together the cold coffee and brandy
Quickly dip the biscuits into the mixture, then line a large refrigerator with them
Cover with the cream and refrigerate for six hours
Dust with cocoa powder and serve immediately.
