- 2 packages (3 ounces each) ladyfingers
- 1 bar (7 ounces) milk chocolate
- 3 cups ricotta cheese
- 1 cup sifted confectioners’ sugar
- 1/2 teaspoon cocoa
- Sweetened Whipped Cream (recipe follows)
Line bottom and side of 2-quart bowl with wax paper. Line bottom and side with ladyfinger halves, split sides up; set aside. Break chocolate bar into food processor. Cover and process on high until crumbly. Place two tablespoons of crumbled candy into a bowl. Sprinkle with 1/2 teaspoon of cocoa and gently fold together with a spoon to evenly coat all of the candy pieces. Set aside for garnish. To remaining crumbled chocolate bar add ricotta cheese and confectioners’ sugar. Cover and process on high until blended. Pour half of mixture over ladyfingers in bowl. Top with additional ladyfinger halves and remaining chocolate mixture. Gently press additional ladyfinger halves, split sides down, onto top. Cover and refrigerate several hours or overnight. Invert onto large serving plate and remove wax paper. Frost with Sweetened Whipped Cream and garnish with cocoa candy mixture just before serving. 8 to 10 servings
Sweetened Whipped Cream: In small mixer bowl whip 1 cup heavy or whipping cream, 2 tablespoons unsifted confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff peaks form.