1 To make the cherry compote, destone cherries then add 15g sugar, amaretto, water and cornflour to a pan. Bring to the boil then reduce until syrupy and allow to cool.
2 Dissolve the instant coffee in 100ml of boiling water and allow to cool.
3 Place the egg yolks in a bowl and whisk with the rest of the sugar until it becomes pale and stiff.
4 In a separate bowl mix the ricotta until slightly aerated and add the egg yolks mixture and the vanilla.
5 In a clean bowl, whisk the egg whites until stiff peaks form, then fold gently through the ricotta and egg yolk mixture. Transfer to a piping bag and set aside.
6 Quickly dip the sponge fingers in the cooled coffee on both sides.
7 In a serving dish, pipe the ricotta egg mixture into the base, followed by, sponge fingers, cherry compote, then more mixture on top.
8 Finish with cocoa powder and crushed amoretti biscuits.
9 Leave to chill in the fridge before serving.