Whip 2 quarts of heavy whipping cream. When at medium peak, add confectioner's sugar and white chocolate pudding, then mix until stiff peak. Fold in Grande Ricotta.

Brew double-strength coffee. Sweeten with 1 cup of baker’s sugar.

Line a 20 3/4" x 12 3/4" x 2 1/2" hotel pan with plastic film.

Layer ladyfinger cookies on bottom of pan. Drizzle coffee mixture over cookies. Layer with one-third of the cream mixture. Dust with coffee crystals and cocoa.

Repeat until you have three layers of soaked cookies and three layers of cream mixture.

Top with remaining cocoa and coffee crystals. Top should be completely covered in cocoa powder/coffee crystals.

Freeze entire pan.

While still frozen, slice into 28 - 3" squares. Remove from pan and place on serving plates. Cover until thawed and ready to serve.