2 tablespoons instant coffee granules
2 tablespoons cocoa powder
1/3 cup honey
350g ricotta cheese
3/4 cup icing sugar mixture
1 teaspoon vanilla extract
300ml tub thickened cream
250g packet Milk Coffee biscuits
Whipped cream and extra cocoa powder, to decorate
Grease a medium loaf pan (top measures 12cm x 22cm). Line base and sides with baking paper, extending paper 2cm above pan edges.
Place coffee, cocoa and honey in a medium heatproof jug. Add ¼ cup boiling water. Whisk with a fork until coffee is dissolved and mixture is smooth. Divide in half between two shallow bowls. Refrigerate for 20 minutes, or until cool.
Beat ricotta, sugar and vanilla in a small bowl with an electric mixer until smooth. Add cream and one half of the coffee mixture. Beat until firm peaks form.
Arrange a layer of biscuits over base of prepared pan, trimming to fit neatly. Brush evenly with some of the remaining half of the coffee mixture. Spread with 2/3 cup of the ricotta mixture.
Continue layering with remaining biscuits, coffee and ricotta mixtures, finishing with a layer of ricotta mixture. Cover. Refrigerate, overnight.
To serve, use paper to lift cake from pan. Remove paper. Transfer to a serving plate. Spread whipped cream over top. Dust with sifted extra cocoa. Cut into slices.