Instructions: Combine the espresso, sweetener and vanilla. Beat the ricotta with a whisk to loosen it up.

Whip the cream until stiff and fold into the ricotta. Swirl in the espresso and fold it in lightly to leave it streaky.

Pile into 6 dessert dishes or wine glasses and dust with cocoa if you like.

This recipe yields 6 servings.

Description: "No muss, no fuss! Just fast, easy and good."

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