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1
Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted.
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2
Remove from the heat and cool to room temperature.
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3
In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy.
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4
Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil.
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5
Remove from the heat and fold in the chocolate.
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6
Cool to room temperature.
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7
In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture.
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8
In a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside.
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9
In a separate bowl, whip the cream until soft peaks form.
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10
Add the remaining teaspoon of sugar and whip until stiff peaks form.
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11
Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish.
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12
Cover with half of the ricotta, half of the custard, and half of the whipped cream.
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13
Repeat with the remaining ingredients, ending with whipped cream on top.
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14
Cover with plastic wrap and refrigerate until set, at least 3 hours.
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15
To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans.
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16
Cut into equal pieces and serve.
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17
In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
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18
Remove from the heat and let cool and thicken slightly.
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19
In batches, drop the beans into the melted chocolate, coating completely on all sides.
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20
Remove and place on a baking sheet lined with waxed paper.
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21
Let dry completely.
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22
Store in an airtight container at room temperature.
