Heat the egg yolk, water and sugar to 149°F in a water bath, then whip.
Gently add the Arata Ricotta Cream and the whipped cream.
Soak the savoiardi biscuits in the coffee and place them on the bottom of the glass. Pour the ricotta mousse, place another layer of savoiardi biscuits and complete with the ricotta mousse. Sprinkle with bitter cocoa and decorate with coffee beans.
Serving Size 5
Servings 5