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DESSERTS Tia Maria complements the coffee flavour of this truly elegant European dessert. Serve in saucer-shaped champagne glasses, garnished with fresh strawberries. 3 egg yolks 3 1/2 cup granulated sugar 125 ml 1/3 cup Tia Maria or Kahlua liqueur 75 ml 1 475 g container ricotta cheese 1g 1 cup strong coffee (double strength) 250 ml 1/3 cup Tia Maria or Kahlua liqueur 75 ml 24 large ladyfingers 24 3 tbsp cocoa 45 ml Place egg yolks and sugar in microwaveable bowl. Wisk until creamy
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