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Have ready 2 - 6 ounce
ramekins, custard cups, or dessert 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).
There are two ways you can make
your Breakfast Tiramisł: One is to 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.
The other way is how I have
done it in the picture. Dip the ladyfingers in the coffee and place 4 of them
upright in each bowl. Then spoon about 2 tablespoons of the ricotta mixture into
each bowl. Sprinkle with a little chocolate and a few berries. Repeat the
layers: cheese, chocolate, and berries.
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.
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