From Jennivine Restaurant

• 1/2 lb Ricotta Cheese
• 1 cup Heavy Cream
• 9 oz. Bittersweet Chocolate, roughly chopped
• 20 Ladyfingers
• 2 cups Espresso
• 6 Eggs, separated
• 6 Tbsp Sugar
• Dutch-Process Cocoa Powder

1. Blend the ricotta cheese and cream together. Lightly soak the ladyfingers with the coffee.
2. Beat the egg yolks and sugar until pale in color. In a separate bowl, beat the egg whites until stiff. Fold the whites into the cheese mixture.
3. Place a layer of ladyfingers in a glass bowl and spread a layer of the mixture on the ladyfingers. Sprinkle some cocoa powder on top. Repeat the process to add another layer on top.
4. Refrigerate 1 hour before serving.