Latteria Perenzin
 

Lighter, as the proportion of mascarpone is reduced; safer, because there is no egg!

400 g Savoy biscuits (sponge fingers)
250 g mascarpone
250 g ricotta
200 g whipping cream
125 g icing sugar
slightly sweetened coffee, as needed

Sieve the ricotta, add the mascarpone, the cream and the sugar (all at the same temperature), and whip up with an electric whisk to produce a frothy cream.

Soak the sponge fingers in the coffee, arrange in layers on a tray or dish, alternating with layers of cream and finishing with cream on top.

Sprinkle with bitter cocoa powder, preferably just before serving chilled.