Brew the coffee. In my case, I made two big espresso shots. If you don't have an espresso machine, that's completely fine - just make strong coffee. Pour into a bowl and dip the first batch 6 ladyfingers in the liquid, working separately with each and turning over quickly so that they don't get too soggy. 1-2 seconds per side. Line a 4x6 baking dish with the ladyfingers.

In a small food processor, combine the ricotta, orange, Amaretto and sugar, then tip in about ¼ cup of coffee from the dipping bowl. Mix well. Aim for consistency of greek yogurt - add more coffee if necessary. Using a rubber spatula, spread half of the ricotta mixture over the ladyfingers.

Place a second layer of ladyfingers on top and layer with remaining ricotta mixture.

Refrigerate for at least 4 hours, or overnight for best results.

Serve sprinkled with cocoa powder.

Enjoy!