Breakfast Tiramisu

1. 1

   Have ready 2 - 6 ounce ramekins, custard cups, or dessert bowls.

2. 2

   In a small bowl, whisk the ricotta with the sugar and vanilla extract.

3. 3

   Place the espresso in a large shallow bowl

4. 4

   Spoon 2 tablespoons of the ricotta mixture into each dessert bowl.

5. 5

   Sprinkle with a little chocolate and a few berries.

6. 6

   Dip the ladyfingers in the coffee and lay 2 ladyfingers in each bowl.

7. 7

   Repeat the layers: cheese, chocolate, berries, ladyfingers.

8. 8

   Cover each bowl with plastic wrap and place in the refrigerator for at least four to six hours.

9. 9

   Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.