- Beat ricotta, yolks, sugar and cinnamon together until thick. Add 200ml cream and beat until soft peaks form.
- Bring remaining cream to a gentle simmer, remove from heat and stir in chocolate until melted.
- Combine the coffee, extra sugar and Marsala together and allow to cool.
- 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.