Preparation

1. Blend the RiCcotta with the restricted coffee (very cold) and the icing sugar with an electric whisk until you create a smooth and frothy cream (if too firm, add a tablespoon or two of milk).
2. Place the RiCcotta cream in a pastry bag with a round spout.
3. Take 4 glasses or bowls and start packing the desserts.
4. Quickly dip the ladyfingers in long coffee and arrange them on the bottom of the glass.
5. Spread a little ricotta cream on top to cover the biscuits well and completely.
6. Continue with the soaked biscuits and another layer of cream and finish by sprinkling with cocoa.
7. Leave to rest for 1 hour in the refrigerator and serve cold.