tablespoon instant coffee dissolved in 3/4 cup boiling water
tablespoon unsweetened cocoa
Chocolate curls (recipe follows, optional)
In top of double boiler, whisk together egg yolks, sugar and cognac. Place pan over simmering water in bottom of double boiler. Cook, whisking constantly, about 2 to 3 minutes until mixture is thickened. Remove top of double boiler; cool yolk mixture completely. In large bowl of electric mixer, beat yolk mixture and Ricotta cheese on medium speed until blended. Fold in whipped cream.
Place half the ladyfingers in bottom of 13×9-inch pan, cut sides up. Brush with half the coffee; spread with half the Ricotta mixture. Repeat layers. Refrigerate 2 hours. Just before serving, dust with cocoa using fine sieve; cut into squares. Garnish with chocolate curls, if desired.
To prepare chocolate curls, combine 1/2 cup semisweet chocolate chips with 2 teaspoons vegetable shortening in 2-cup microwave-safe bowl. Microwave at HIGH 1 minute. Stir until chocolate is completely melted. Spread evenly into a thin layer on small cookie sheet. Let stand until firm. (Do not chill in refrigerator.) Hold small pancake turner upside down at 45° angle to cookie sheet. Run pancake turner across chocolate, allowing chocolate to curl.