|900.00 g||ricotta cheese|
|5.00 ml||coffee granules|
|200.00 g||castor sugar|
|5.00 ml||vanilla — essence|
|4.00||eggs — extra-large|
|86.00 ml||amaretto liqueur|
|200.00 g||sponge finger biscuits|
Put all the ingredients, except the Amaretto and biscuits, into a blender and blend until smooth.
Dip the finger biscuits in Amaretto and place at he bottom of the dish to just cover the base.
Pour the cheese mixture over the biscuits.
Dust with cocoa powder.
Cover and put in the fridge for three to four hours, or leave overnight.