3 egg yolks
200 g of mascarpone
150 g of ricotta (cottage cheese)
100 g of sugar
1 cup (150 ml) of black coffee
20 g of sugar
1 shot of coffee liqueur
any biscuits or shortbread
Beat the egg yolks with the sugar in a bowl in bain marie and cook until a well-creamy mixture is obtained. Add mascarpone and ricotta, mix it well and leave it in the refrigerator for 2 hours.
Dissolve the sugar in a saucepan until it starts to caramelise, add the coffee and the liqueur and let the syrup reduce by half over medium heat.
Crumble the biscuits over the cream, add a few berries, and drizzle with the coffee syrup.