if you love having dessert for breakfast, this high protein breakfast tiramisu is for you! filled with all the flavors of tiramisu while packing in 28g plant protein.
the inspiration
I love tiramisu. It is one of my favorite desserts. So, a few years ago when people started doing overnight tiramisu oats or tiramisu chia pudding I thought why not just make tiramisu more breakfast friendly?
Initially, I shared this recipe on my secondary YouTube channel about 2 years ago. I have thought about it a lot since then. So, I decided it was time to share this recipe with all of you here formally.
The recipe pulls on the flavors and textures of tiramisu. Of course, I know this isn’t real tiramisu. I already have a recipe for that. This high protein breakfast tiramisu is just here to help you have a delicious and protein packed breakfast.
the ingredients
- Vegan Vanilla Yogurt: I personally love the Silk vanilla soy milk vegan yogurt. It has a great flavor, the texture is amazing, and it has 7g plant protein per serving. You can of course play around with the vegan yogurt you use, just use one what you like. If you use a lower protein vegan yogurt it will just have less protein.
- English Muffin: shockingly enough we will be using this to replace our ladyfingers! I know you are thinking I am crazy but something about the texture of the english muffin works well here. For this recipe I am using Dave’s Killer Bread Original English Muffins. Again, feel free to use any brand you like just steer clear of Thomas as they contain milk.
- Vanilla Protein Powder: use any protein powder you like. I am using Dymatize, which unfortunately I do believe is discontinued. However, it was unavailable on Amazon and now I see it back to being available for purchase. So, I am not sure. However, any vanilla protein powder will be fine.
- Catalina Crunch: I love Catalina Crunch. It is a high protein cereal. I am using the chocolate flavor to add in a bit of extra protein and chocolate flavor. If you want to leave it out you can, the recipe will have a bit less protein.
- Agave: will add in a bit of extra sweetness to the high protein breakfast tiramisu.
- Coffee: we need coffee to make a tiramisu! Really, we should be using espresso but I do not like espresso. So, I actually used decaf coffee.
- Cocoa Powder: just a light dusting on top to give the final tiramisu effect.
- Vanilla Extract: add in extra vanilla flavor.
the vegan yogurt
In a tiramisu traditionally marscapone is used. So, while a vanilla vegan yogurt isn’t quite exactly a substitute it does capture the creaminess we are looking for. All you need to do is mix the vegan yogurt with protein powder, vanilla extract, and agave!
This mixture is so delicious. I also love to just eat it regularly on its own like this. It works really well in our high protein breakfast tiramisu to create that creamy layer we need.
the english muffin
Alright, I know an English muffin isn’t a ladyfinger. But this is high protein breakfast tiramisu! And guess what, an English muffin is definitely breakfast food. So, they work really well here.
All you need to do is cut the English muffin into slices. Then, pour over your coffee and let the pieces soak up the coffee. They do not need to sit longer than 5 minutes or they will get too soft.
Also, you can play around with the flavors of the English muffin. For example, a cinnamon raisin would really well here. Due the to texture of an English muffin being a bit harder and rougher it works well here.
the chocolate element
So, a tiramisu is of course more coffee than chocolate but there is always cocoa powder on top. However, to up the protein a bit and add in a little something extra I used some Catalina Crunch chocolate cereal!
Catalina Crunch is just a protein cereal and I really enjoy it. I know some people don’t love it. So, if you would rather use a different protein cereal or leave it out you totally can. I like to pop it into the blender to make these little crumbs and they layer up perfectly.
I also like to add a sprinkle of cocoa powder on top! It looks cute and is of course what we do on top of typical tiramisu.
making the high protein vegan tiramisu
So, the nice thing is there no baking or cooking that needs to happen. Once you have made the vegan yogurt mix, soaked the English muffin pieces, and blended up the Catalina Crunch you are ready to go!
You just need a jar or you can even use a very tiny baking dish to make the layers. I like to do a layer of the English muffins, layer of the vegan yogurt, and then a layer of the Catalina Crunch. Repeat until you get to the top. Then, you can dust with cocoa powder.
While you can eat it right away I do find it best to chill in the fridge for at least 2 hours before eating. This allows all the flavors to mesh together and everything be nice and cold!
high protein vegan tiramisu faq
- Is this recipe soy free? My vegan yogurt does contain soy, you can look for one without soy if need be.
- Is this recipe gluten free? As long as you use a gluten free English muffin, yes.
- Is this recipe nut free? Yes.
- How far ahead can I make this in advance? At least 24 hours but up to 72 is totally fine.
- I don’t like coffee, can I substitute it? Sure. Try using a tea or matcha!
- How does this recipe have protein? Everything in this high protein vegan tiramisu is working together to give us the 28g of protein. It is important to note if you change brands or the recipe you could potentially be changing the amount of protein.
High Protein Breakfast Tiramisu
Ingredients
- 1 Dave's Killer English muffin
- Scant ¾ cup Silk vanilla soy yogurt
- 1 tablespoon vanilla protein powder
- 1 teaspoon agave
- ½ teaspoon vanilla extract
- ½ teaspoon cocoa powder for dusting
- Heavy ¼ cup dark chocolate Catalina Crunch
- 1 cup coffee decaf or regular
Instructions
- In a bowl combine the vegan yogurt, agave, vanilla extract, and vanilla protein powder. Use a spoon to mix together until smooth. It may take a second for the protein powder to get mixed in well.
- Cut the English muffin into thin strips resembling the shape of a ladyfinger. Place the cut up muffin in a bowl. Then, pour the coffee over the muffins and let it sit for 3 to 5 minutes. No longer than 5 so they do not get too soggy.
- In a small blender or food processor pulse the Catalina Crunch until it forms into crumbs.
- To assemble the breakfast tiramisu start with a layer of the English muffins. If you need to break the pieces up smaller to fit into a jar or glass you can. Then, add a layer of the vegan yogurt, a layer of the Catalina Crunch crumbs. Repeat several times until all ingredients have been used. Finally, dust cocoa powder over top.
- Chill in the fridge for 2 hours before eating.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- I have included the specific brands I have used for the most accurate protein amounts. Feel free to change the brands to what you like if needed.
You are a vegan recipe angel!..I used the WholeFoods own brand English muffins..it turned out so good..thank you so so much Francescafor all of your hard work and delicious recipes!
Hi Treasa!!! yay! i am so so happy you enjoyed it. thank you for trying it, always my pleasure to share xo
It’s Treasa..it’s an Irish name..I just looked back on my comment and saw that my fat ass jet lagged thumb changed Francesca to Francescafor😳😀
I apologize! I read it so quickly and my brain just saw Teresa!
OMG! Thank you so much for this recipe. This is my current hyper fixation breakfast. I aboslutely LOVE it. Does it taste exactly like tiramisu? Not quite, but it checks all the boxes: coffee-ey, creamy, spongy, and chocolatey! I prep one serving ahead of time the night before. I’ve prepped two and the second is still fine, just not *as* good. It’s absolutely worth it to prep every night.
Hi Kaitlan, yay I am so glad you are enjoying it so much! Thank you for the kind words and I am so happy it has been helpful yay 🙂