High Protein Tiramisu Breakfast
All the flavours of tiramisu in a breakfast with around 26g of protein per serving. A coffee-soaked almond sponge, a silky vanilla cream and a dusting of cocoa, with no grains, and no refined sugar. One sponge makes two generous pots, so eat one now and save the other for tomorrow, or make both the night before and let the fridge do the work while you sleep.
Serves 2 | Prep 10 minutes | Cook 1–2 minutes
For the coffee
• 1 double espresso (about 60ml), or 60ml strong brewed coffee, cooled
For the almond sponge
• 40g ground almonds
• 1 medium egg
• 1 heaped tbsp (about 45g) full-fat Greek yoghurt
• 1 tbsp of the coffee
• ¼ tsp baking powder
• 1 tsp vanilla bean paste
• 1 tsp honey
For the vanilla cream
• 150g thick full-fat Greek yoghurt
• 100g smooth cottage cheese
• 1 tsp vanilla bean paste
• 1 tsp honey, or to taste
• 1 level tbsp (about 13g) vanilla protein powder, or 2 level tbsp for an extra protein boost (see notes)
• A small pinch of salt
• 1 tbsp mascarpone (optional, for extra richness)
• A few drops of rum or marsala extract (optional)
To finish
• Unsweetened cocoa powder, for dusting
Method
1. Make the coffee and leave it to cool. You will use 1 tablespoon in the sponge and the rest for soaking.
2. Put the ground almonds, egg, yoghurt, 1 tablespoon of the coffee, baking powder, vanilla bean paste and honey into a wide mug or small microwaveable bowl. Mix until smooth.
3. Microwave on high for 60 seconds (based on an 800W microwave). Check the centre and give it a further 10 seconds at a time if needed. You want it just set and springy, not dry. A slightly underdone sponge soaks up the coffee better than an overcooked one.
4. Turn the sponge out and leave it to cool for a few minutes while you make the cream.
5. Put the yoghurt, cottage cheese, vanilla bean paste, honey, protein powder and salt into a small blender, along with the mascarpone and extract if using. Blitz until completely smooth and creamy. Taste, and add a little more honey if you like.
6. Cut the sponge into fingers or small pieces. Divide half between two glasses or small bowls and spoon over half the remaining coffee. You want the sponge properly soaked, not swimming.
7. Spoon half the cream over the two glasses, then repeat with the rest of the sponge, coffee and cream.
8. Dust generously with cocoa powder.
Make it ahead
Tiramisu always tastes better after a rest, and this is no exception. You can eat it straight away, but 15 minutes in the fridge lets the coffee work its way into the sponge. Better still, assemble both pots the night before, cover and chill for up to 24 hours, then add the cocoa just before eating so it stays velvety rather than damp.
Nutrition per serving
378 kcal | 26.3g protein | 17.1g carbohydrate | 22.5g fat
Calculated with full-fat Greek yoghurt and 1 level tablespoon of Hunter & Gather vanilla beef protein, without the optional mascarpone or extract. With 2 level tablespoons of protein powder, each serving is approximately 400 kcal and 31g protein.
Cook’s notes
Protein powder: this is not the place to economise. The cream is delicate, and a cheap powder loaded with artificial sweeteners and flavourings will make the whole thing taste like a supplement rather than a pudding. I use Hunter & Gather Madagascan Vanilla grass-fed beef protein, which is made from beef protein, glycine, natural flavouring, monk fruit and real Madagascan vanilla, with no added sugar or artificial sweeteners. It blends beautifully smooth and tastes of vanilla rather than chemicals. If you use a different powder, read the label, start with a little and taste as you go.
The texture and nutrition figures may vary.
Swaps: use maple syrup instead of honey if you prefer. For keto, use a suitable subsitute such as Erythritol, xylitol, monk fruit, stevia or allulose. The coffee works just as well decaffeinated.
Want more high protein breakfast recipes - check out my high protein breakfast ebook here
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