No Bake Mochaccino Layer Cake

Grease a medium loaf pan (top measures 12cm x 22cm). Line base and sides with baking paper, extending paper 2cm above pan edges.

Place coffee, cocoa and honey in a medium heatproof jug. Add ¼ cup boiling water. Whisk with a fork until coffee is dissolved and mixture is smooth. Divide in half between two shallow bowls. Refrigerate for 20 minutes, or until cool.

Beat ricotta, sugar and vanilla in a small bowl with an electric mixer until smooth. Add cream and one half of the coffee mixture. Beat until firm peaks form. 

Arrange a layer of biscuits over base of prepared pan, trimming to fit neatly. Brush evenly with some of the remaining half of the coffee mixture. Spread with 2/3 cup of the ricotta mixture. 

Continue layering with remaining biscuits, coffee and ricotta mixtures, finishing with a layer of ricotta mixture. Cover. Refrigerate, overnight.

To serve, use paper to lift cake from pan. Remove paper. Transfer to a serving plate. Spread whipped cream over top. Dust with sifted extra cocoa. Cut into slices.