-
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.
