Cut the panettone slices with a round cookie cutter to make 8 circles.

Mix the ricotta, Greek yogurt, and stevia together.

Spread a layer of the cream mixture on the bottom of each jar or a baking dish. Place a slice of panettone on top.

Drizzle the panettone with coffee, then add another layer of panettone and more coffee.

Top with more cream, coffee, and a dusting of unsweetened cocoa powder.

Repeat for all four jars.

Let rest for about 5-6 hours.