Bambu® Tiramisu

1. Combine Bambu® with brandy and 2 tbsp maple syrup. Set aside.

2. Place egg whites in electric mixer and mix on medium-high speed until stiff peaks form. Next, add the sugar in 1 tbsp at a time on high speed until you have a glossy and stiff finish. Place in fridge.

3. Add ricotta cheese and cinnamon in a medium bowl and 4 tsp maple syrup. Blend until smooth.

4. Gently fold egg white mixture into ricotta mix with a spatula.

5. Dip half of the ladyfingers very quickly into the bambu mixture and place on the bottom of your tray. You may need to break some into pieces so they cover the whole bottom of the tray.

6. Spoon some of the ricotta mix in an even layer over the ladyfingers. Then create another layer of ladyfingers on top by also dipping them halfway into the Bambu® mixture.

7. Add as many layers as you want. I added a layer of sliced bananas too.

8. Dust the top with cocoa powder. Cover and refrigerate for at least 6 hours. It's even better the day after :)