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Lighter, as the proportion of mascarpone is reduced; safer, because there is no egg! 400 g Savoy biscuits (sponge fingers) 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.
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