Author Notes
This rich dessert teams coffee with ricotta, a popular flavour combination in Italy. —ambradambra
Ingredients
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2
chocolate muffins, medium-sized
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1/2 cup
espresso coffee, strong and cold combined with a dash of Tia Maria
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1 cup
milk
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1
egg yolk
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1/4 cup
sugar
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1/2 tablespoon
flour
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4 tablespoons
additional espresso coffee, strong and cold
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200 grams
ricotta, light
Directions
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Bottom layer: Break up muffins and arrange evenly in base of four dessert tumblers, and sprinkle with espresso coffee and liqueur mixture and set aside.
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For the middle/coffee custard layer: Heat milk on low flame until small bubbles form around edge and remove from heat.
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In a bowl, beat egg yolk with sugar and flour until smooth.
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Pour hot milk into egg mixture and transfer to small pan, then stir constantly over medium heat until mixture comes to a simmer and cook for an extra minute.
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Remove from heat and add cold espresso coffee.
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Set aside to cool.
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For top/ricotta layer: Combine ricotta and caster sugar until smooth.
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Sprinkle with chocolate shards and chill in refrigerator for 2-3 hours.
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