Breakfast Tiramisu Tested Recipe

For a little history; Tiramisu is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Literally translated 'Tiramisu' means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso-laced ladyfingers. A Breakfast Tiramisu uses ladyfingers, a finger-shaped cookie that is about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm), made with a sponge cake batter. For this dish I use store bought ladyfingers (a real time saver) because they are thicker and their texture is crisp yet very absorbent, so they keep their shape even after being dipped in coffee or espresso. Once the ladyfingers are dipped in coffee, they are layered with ricotta, shaved chocolate, and fresh berries. Ricotta means "recooked", and is a rich Italian cheese made from the whey (watery residue from making other cheeses, like mozzarella) that is cooked to produce a mild, nutty tasting, soft and moist, yet grainy white cheese. It is very similar to our cottage cheese only it is very perishable. Keep this in mind when buying ricotta, as once you open the container it needs to be used within a few days. Ricotta comes in whole milk, low fat, or part skim and in this recipe you can use whatever type you like, just try to buy a ricotta that does not contain a gum stabilizer (Calabro brand is very good).