Ingredients:
1 tbsp instant coffee
3/4 cup boiling water
125 g packet sponge finger biscuits
1/2 cup light sour cream
2 tbsp caster sugar
2 tsp coco powder
1/2 cup Ricotta Cheese

Directions:
Dissolve coffee in the boiling water in medium bowl. Set aside 18 biscuits; coarsely chop remaining biscuits.
Stand three biscuits upright in each of six 3/4 cup glasses; drizzle biscuits with half of the coffee mixture.
Beat ricotta, cream and sugar with electric mixer in small bowl for about 4 min or until mixture just thickens slightly. Divide half of he ricotta mixture among glasses; sprinkle with chopped biscuits. Drizzle remaining coffee mixture; top with remaining ricotta mixture.
Dust each tiramisu with sifted cocoa. Refrigerate 3 hours or overnight before serving.