Dessert Bars, Desserts
1 package savoiardi biscuits
envelope vanilla powder
500 g ricotta cheese
1/2 c. white sugar
2 c. strong coffee
cinnamon or cocoa powder
chocolate chips (optional)
brandy (optional)
The night before, add the sugar to the ricotta and stir. Cover and place in refrigerator overnight.
The following morning take the ricotta and strain it through a food mill. At this time, add chocolate chips and a bit of cinnamon, if desired.
Take half of the ricotta and spread it on the bottom of a 8X11 inch glass pan.
Dip the biscuits in the coffee and place them on top of the ricotta one layer deep. At this time sprinkle brandy on them too is desired.
Spread the rest of the ricotta on top of the biscuits and decorate by sifting cocoa powder or cinnamon on top.
Store in refrigerator until ready to serve.