1/2 tablespoon instant espresso powder
Pinches of cocoa powder and cinnamon to sprinkle on top
Crushed biscotti to crumble on top (I couldn’t find any so I used butter cookies)
Place the sugar in the bowl of a food processor and add the seeds scraped from the vanilla bean. Mix to make vanilla sugar. Add the instant espresso powder and the ricotta and mix until smooth. Place the mixture into ramekins (or mugs), and refrigerate for at least an hour. When ready to serve, top with a pinch of cinnamon, pinch of cocoa powder, and crumbled cookies on top.
Makes 4 (1/2 cup) servings.