Breakfast tiramisu

Breakfast tiramisu

By
From
Spoon
Makes
4–6 individual glasses

I befriended food photograper Hugh Johnson in my advertising days, when we worked together on numerous food photography shoots. Not only has he been incredibly supportive, he has also been responsible for all our product photography and loaned us his studio for events.

Life’s too short not to enjoy pudding for breakfast once in a while. However, if it’s a healthier version you’re after, Hugh recommends using Greek yoghurt instead of mascarpone and sugar.

Annie

Ingredients

Quantity Ingredient
255g mascarpone cheese or greek yoghurt
1 teaspoon vanilla extract
1 tablespoon caster sugar
150g Cinnamon + pecan granola, plus extra to garnish
or another favourite granola, plus extra to garnish
100ml skimmed milk
500g mixed fresh summer berries
fruits, (such as strawberries, blueberries, raspberries and cherries)

Method

  1. Put the mascarpone or yoghurt into a large bowl, add the vanilla extract and, if using mascarpone, the sugar. Mix until smooth using a wooden spoon.
  2. Divide half the granola among individual glasses. Pour in the skimmed milk. Top with half the berries and half the mascarpone (or yoghurt) mixture.
  3. Repeat the layers, finishing off with the mascarpone (or yoghurt) mixture.
  4. Before serving, scatter with extra granola to add a nice crunch.
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