Sea salt and freshly ground black pepperMix all of the meatball ingredients together in a bowl until well combined, then divide mixture into twelve equal pieces.Place the meatballs on the baking tray and cook in the oven for 15 minutes.Put all of the sauce ingredients in a pan, bring to the boil and cook over a low to medium heat for about 20 minutes.
Blitz the sauce with a stick blender, or in a blender or food processor until smooth, then season to taste. Return the sauce to the pan and add the baked meatballs and stir well. Sprinkle with chopped parsley and serve.
Top this layer with a layer of ricotta mix, then add three more sponge finger pieces, placing them towards the edges of the ramekin.Add another little drizzle of espresso and top with the remaining ricotta mix.Chill for around 10 minutes or until ready to serve.GOT a story? RING The Sun on 0207 782 4104 or WHATSAPP on 07423720250 or EMAIL
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