Italy has a way of capturing your heart — and your taste buds. I had the chance to study Renaissance art history in Florence during a college travel course, and to this day, it remains one of my favorite places I’ve ever visited. From wandering through centuries-old cathedrals to sipping espresso in hidden piazzas, I fell in love with the culture, the creativity, and, of course, the food.

This tiramisu smoothie bowl is my way of bottling up that Italian magic into a spoonful. It starts with a velvety chocolate smoothie base that’s packed with protein and rich, mocha flavor. But the real showstopper? A generous, decadent layer of mascarpone cream that makes every bite feel like dessert for breakfast. Finished with a dusting of cocoa powder and a few crunchy ladyfingers on top, it’s indulgent, energizing, and wildly satisfying.

This just might be the best smoothie bowl I’ve ever made — the perfect balance of nutrition and nostalgia, with a flavor that instantly transports you to a cozy café somewhere in the heart of Italy.

Tiramisu Smoothie Bowl

Ingredients:

• 1/2 almond milk (or milk of choice)
• 1 frozen banana
• 1/2 cup frozen riced cauliflower
• 2 frozen coconut cream cubes
• 1 scoop chocolate protein powder
• 1 Tbsp cocoa powder
• 1 Tbsp mascarpone cheese
• 2 shots of espresso

For the mascarpone cream: (this will probably make more than you need)

• 4 oz mascarpone cheese
• 1/2 cup heavy cream
• splash of vanilla
• 1/2 cup powdered sugar

Toppings:

• Cocoa powder (for dusting)
• Lady fingers (I used Biscoff cookies because the store was out!)

Directions:

1. In the bowl of a stand mixer or using a hand mixer, whip mascarpone cheese, heavy cream and vanilla.
2. Add powdered sugar and whip until thick and creamy. Set aside.
3. Blend all ingredients for the smoothie bowl together in a high speed blender until smooth.
4. Transfer to a bowl and top with a generous layer of mascarpone cream.
5. Smooth out the top and dust with cocoa powder.
6. Top with lady fingers and enjoy!