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Rolling Sauce

Tiramisu Overnight Oats

A coffee-and-cocoa overnight oat base topped with a whipped mascarpone layer, cocoa powder, and crushed cookies — tastes like tiramisu, ready by morning.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: Italian-Inspired
Ingredients Method Notes

Ingredients
  

  • Group: For the Oat Base
  • - 1 cup 90 g old-fashioned rolled oats
  • - 1 cup 240 ml milk
  • - 1/2 cup 120 ml brewed coffee, cooled
  • - 2 tbsp maple syrup or honey
  • - 1 tbsp cocoa powder
  • - 1/2 tsp vanilla extract
  • - pinch of salt
  • Group: For the Mascarpone Layer
  • - 1/2 cup 115 g mascarpone cheese
  • - 1/4 cup 60 ml heavy cream
  • - 1 tbsp maple syrup or powdered sugar
  • - 1/2 tsp vanilla extract
  • Group: For Topping
  • - cocoa powder for dusting
  • - crushed ladyfingers or amaretti cookies

Method
 

  1. In a bowl or jar, combine the oats, milk, coffee, maple syrup, cocoa powder, vanilla, and salt. Stir well, cover, and refrigerate overnight.
  2. In a separate bowl, whisk the mascarpone, heavy cream, maple syrup, and vanilla until smooth and slightly thickened, similar to lightly whipped cream. Cover and refrigerate overnight as well.
  3. The next morning, divide the oat mixture between two jars or glasses.
  4. Spoon the mascarpone mixture over the top of each.
  5. Dust with cocoa powder and top with crushed ladyfingers or amaretti just before serving.

Notes

  • Storage: Keeps in an airtight container in the fridge for 3-4 days. Add the crushed cookies fresh each time so they don't go soft.
  • Make ahead: Both the oat base and mascarpone layer can be made the night before and assembled in the morning.
  • Swap: Use cream cheese instead of mascarpone (soften first), or swap part of the milk for extra brewed coffee for a stronger coffee flavor.