1 1/2 cups (375 ml) hot espresso or strong coffee

3/4 cup (180 ml) sugar

16 oz (475 g) ricotta

1/2 cup (125 ml) light cream cheese, at room temperature

2 tablespoons (30 ml) coffee or chocolate liqueur

3 egg whites

12 to 14 ladyfingers

1 tablespoon (15 ml) cocoa powder

In a bowl, dissolve 30 ml (2 tablespoons) sugar in the coffee. Refrigerate.

In a food processor, process the cream cheese, ricotta and liqueur until very smooth. Set aside.

In a large bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Using a spatula, gently fold the cheese mixture into the egg whites.

Dip the ladyfingers in the coffee until they are soaked through. Line the bottom of a 3-litre (3-quart) glass serving bowl with half the ladyfingers. Cover with half of the cheese mixture. Lay the remaining ladyfingers on the cheese mixture. Top with the remaining cheese mixture. Using a fine-mesh sieve, dust the surface with cocoa powder. Chill for at least 2 hours before serving.

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