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Ingredients:
6 Package(s) divided in half ladyfingers
1/2 Can(s) double strong coffee
163/1250 Pound(s) divided sugar
1/3 Ounce(s) divided vanilla extract
15 Ounce(s) whole milk ricotta cheese
3/8 Quart(s) whipped heavy cream
1/3 Ounce(s) cocoa powder
Directions: ARRANGE 1/2 of the ladyfingers in bottom of 12x8-inch dish. MIX coffee, 2 Tbsp. of the sugar and 1 tsp. of the vanilla; brush 1/2 of the coffee mixture over ladyfingers (I didn’t use that much, next time I would soak the ladyfingers for more coffee flavor). BEAT ricotta cheese, remaining 2 Tbsp. sugar and 1 tsp. vanilla with electric mixer on medium speed 2 minutes or until well blended. Gently fold in whipped cream. Spoon 1/2 of the ricotta cheese mixture over ladyfingers. Top with remaining ladyfingers; brush remaining coffee mixture over ladyfingers. Top with remaining ricotta heese mixture; sift cocoa powder over ricotta cheese mixture. Refrigerate several hours or overnight.
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