Buckwheat Porridge with Tiramisu

Buckwheat for breakfast - it would seem, what is romantic about it? But I propose to combine cereals with something that will lift you to the top, because this is how the name of the tiramisu dessert is translated from Italian. The main thing is to make tiramisu the day before and try not to eat it!

Ingredients

• buckwheat - 50 g
• milk - 120 ml
• water - 150 ml
• tiramisu - 50 g
• salt, sugar to taste
• cream 38% - 50 ml
• egg - 1 pc.
• mascarpone cheese - 150 g
• savoyardi cookies - 15 pcs.
• sugar - 15 g
• coffee syrup - 15 ml
• cocoa powder - 5 g
• dark chocolate - 20 g
• mint - 1 sprig

Directions

1. Cooking tiramisu. To do this, beat the sugar with the yolk until a homogeneous thick mass, mix with mascarpone cheese and add cream.
2. Gently dip Savoyardi cookies in coffee syrup, put in a mold. Sprinkle with cocoa powder, dark grated chocolate and garnish with a sprig of mint.
3. Boil buckwheat until half cooked, add milk; salt, sugar to taste.
4. Put the porridge on a plate, garnish with tiramisu on top.