1 cup strong black coffee (cold)
300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tbsp choc bits or grated chocolate
2 egg whites
8 - 10 savoiardi (sponge finger) biscuits
Blend about one third of the coffee with the creamed cottage cheese
and vanilla sugar
Fold in whipped cream and about two thirds of the chocolate.
Beat the egg whites until stiff and fold in the coffee-creamcheese
mixture to make a mousse.
Pour the remaining coffee into a deep plate and dip each biscuit
briefly into the coffee.
Spoon about one quarter of the mousse into a glass serving bowl and
cover with about half of the biscuits
Add the remaining mousse and top with the rest of the biscuits.
Sprinkle the top with the remaining chocolate, and serve at once.