• To make a ganache, pour the cream into a pan and gently bring to a simmer  over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until  melted, thickened and smooth, then remove from the heat and leave to one side.
• Line a dish (20cm x 30cm) with the sponge fingers, carefully pour over the hot  sweetened coffee and drizzle over the Vin Santo or sweet sherry. Spread the  chocolate ganache over the top in an even layer.
• In a food processor, blitz the ricotta, mascarpone, vanilla bean paste and honey  until super-smooth. Spoon this creamy mixture evenly on top of your chocolate  layer.
• Place in the fridge for at least 2 hours, to set. Serve with a good grating or  shaving of chocolate and a fine grating of orange or clementine zest. Heaven.

Tip: Make this delicious dessert a day or two in advance, or even freeze it and defrost it overnight in the fridge, when needed.