Italy has a way of capturing your heart and your taste buds simultaneously and Florence did both completely. I had the chance to study Renaissance art history there during a college travel course and to this day it remains one of my favorite places I have ever been in my entire life. Wandering through centuries old cathedrals, standing in front of masterpieces I had only ever seen in textbooks, sipping espresso in hidden piazzas in the late afternoon sun. I fell in love with the culture, the creativity, the pace of life, and of course the food in a way that has never left me.
Tiramisu was the dessert that made the biggest impression. I ate it everywhere I could find it and the version I had at a tiny restaurant tucked down a side street in Florence on my last night there was so good it made me genuinely emotional. Mascarpone cream, espresso soaked ladyfingers, that dusting of cocoa on top. It is one of those desserts that is so simple and so perfect that it does not need anything added to it. This tiramisu smoothie bowl is my way of bottling up that Italian magic and bringing it into a breakfast bowl that feels just as special as the real thing.
The smoothie base is a rich chocolate mocha blend that packs serious nourishment and serious flavor at the same time. Frozen banana, riced cauliflower, coconut cream cubes, chocolate protein powder, cocoa powder, mascarpone, and two shots of real espresso blended together into the creamiest, most deeply flavored smoothie base you have ever eaten with a spoon. The coconut cream cubes add richness and body, the riced cauliflower disappears completely into the base, and the espresso brings that authentic tiramisu coffee flavor that makes this taste like dessert for breakfast in the best possible way.
The mascarpone cream on top is the moment this bowl goes from incredible to completely unforgettable. Mascarpone, heavy cream, vanilla, and powdered sugar whipped until thick and cloud-like and then spread generously over the smoothie base before a dusting of cocoa powder goes on top. Finished with ladyfingers or Biscoff cookies pressed into the cream. Every single bite has that full tiramisu experience and it is the smoothie bowl I make when I want my morning to feel like a cozy cafe somewhere in the heart of Italy.
Tiramisu Smoothie Bowl
Ingredients
- ½ almond milk or milk of choice
- 1 frozen banana
- ½ 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
- ½ cup heavy cream
- splash of vanilla
- ½ cup powdered sugar
Toppings:
- Cocoa powder for dusting
- Lady fingers I used Biscoff cookies because the store was out!
Instructions
- In the bowl of a stand mixer or using a hand mixer, whip mascarpone cheese, heavy cream and vanilla.
- Add powdered sugar and whip until thick and creamy. Set aside.
- Blend all ingredients for the smoothie bowl together in a high speed blender until smooth.
- Transfer to a bowl and top with a generous layer of mascarpone cream.
- Smooth out the top and dust with cocoa powder.
- Top with lady fingers and enjoy!
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