1. Beat ricotta, yolks, sugar and cinnamon together until thick. Add 200ml cream and beat until soft peaks form.
Step 4:
Step 5:
2. Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted.
Step 6:
Step 7:
3. Combine the coffee, extra sugar and marsala together and allow to cool.
Step 8:
Step 9:
4. Break the biscuits in half, dip in coffee syrup. Assemble two layers of biscuits, ricotta and chocolate mixture into 6 serving glasses. refrigerate for at least 1 hour before serving, dusted with cocoa.
