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.