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Breakfast Tiramisu Recipe

 

Breakfast Tiramisu: Have ready 2 - 6 ounce (180 ml) dessert glasses or bowls.

In a small bowl, whisk the ricotta with the sugar and vanilla extract. Taste and add more sugar and/or vanilla, if needed.

Place the espresso (or coffee) in a large shallow bowl (add sugar if you like).

Spoon about 2 tablespoons of the ricotta mixture into each bowl. Sprinkle with a little chocolate and a few berries. Dip the ladyfingers in the coffee and lay 2 ladyfingers in each bowl. Repeat the layers: cheese, chocolate, berries, ladyfingers.

Cover each bowl with plastic wrap and place in the refrigerator for at least four to six hours (preferably overnight) to allow the layers to blend. Serve cold.

Serves 2 people.

 

Breakfast Tiramisu Recipe:

3/4 cup (180 ml) ricotta, whole milk or skim

1 tablespoon granulated white sugar

1/4 teaspoon pure vanilla extract

8 crisp ladyfingers (Savoiardi)

1/2 - 3/4 cup (120 - 180 ml) espresso or strong brewed black coffee (at room temperature)

1/4 cup chopped semisweet chocolate

Fresh berries