500g ricotta
125g caster sugar
4 tbsp dark rum or Kahlua
125ml espresso or strong coffee
Coffee beans, to decorate
Put the ricotta in a large bowl and, with a balloon whisk or immersion blender, whisk quickly, until smooth. Add the sugar, rum and coffee, and whisk again quickly, until smooth – do not overwork it.
Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with a few whole coffee beans.
