3 egg whites
8 tablespoons of instant coffee powder
3 egg yolks
200g of strained ricotta cheese
200g of light cream cheese
3 tablespoons of heavy cream
1 1/2 cups of strong cold brew coffee
1 tablespoon of brandy
1 package of English biscuits
Cocoa
3 egg whites
8 tablespoons of instant coffee powder
3 egg yolks
200g of strained ricotta cheese
200g of light cream cheese
3 tablespoons of heavy cream
1 1/2 cups of strong cold brew coffee
1 tablespoon of brandy
1 package of English biscuits
Cocoa
1 Beat the egg whites with two tablespoons of instant coffee powder until stiff
Set aside
In a blender, beat the egg yolks with the remaining instant coffee powder until smooth
2 Add the ricotta cheese, light cream cheese, and heavy cream
Continue blending until homogeneous
Fold in the beaten egg whites delicately into the mixture
3 Mix the cold brew coffee with brandy in a bowl
Quickly dip the biscuits into the mixture and line a large refrigerator dish with them
Cover with the creamy mixture and refrigerate for six hours
Dust with cocoa powder and serve immediately.
