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:
(180 ml) ricotta, whole milk or skim
tablespoon granulated white sugar
teaspoon pure vanilla extract
1/2 - 3/4
cup (120 - 180 ml) espresso or strong brewed black coffee (at room
chopped semisweet chocolate