Ricotta Pudding - cooking recipe

Ingredients

2 eggs, separated
8 Tbsp. superfine sugar
1/4 c. very strong Espresso coffee
2 Tbsp. finely ground Espresso coffee
2 lb. Ricotta
1/2 c. cream, whipped
1 Tbsp. unsweetened cocoa powder or grated dark chocolate

Preparation

Beat egg yolks with 5 tablespoons sugar and the coffees.
Add Ricotta and mix well.
Beat egg whites to soft peaks, gradually adding 3 tablespoons sugar. Fold cream into Ricotta mixture, then fold in egg whites.
Turn into a 7-inch mold that has been moistened inside with water and refrigerate for several hours.