Coffee Protein Tiramisu Cups
If we’re being honest, I made these Coffee Protein Tiramisu Cups the first time after a particularly sleepy Sunday morning where nothing, not even my go-to breakfast burrito (don’t judge), was gonna cut it. I needed dessert but, you know, with a bit less guilt and a touch more energy to survive the day. So imagine tiramisu… but with extra oomph. You see where I’m going, right? Anyway, now I make these whenever it feels like the week is winning and I want dessert for breakfast (not that anyone should take life advice from me, but hey—try it at least once!).
Why You’ll Love This Recipe (Or At Least Tolerate It)
I make these when I’ve got that sweet craving but kinda want something that isn’t just empty carbs. My family, honestly, mostly just loves anything with coffee and cream; my brother once called these ‘gym dessert.’ (He meant that as a compliment, I think). They’re single-serve (sort of—if you ignore going back for seconds), quick, and forgiving if you fudge the measurements. Also, the protein means I can pretend this is virtuous. Sometimes I even eat them as an afternoon pick-me-up, because, well, I’m an adult and no one’s stopping me. The one catch? I used to get the espresso all over the counter every. single. time. But actually, I find it works better to just dip the ladyfingers straight into the cup; less mess, more flavor.
What You’ll Need (Plus Some Swaps)
- A pack of ladyfingers (Savoiardi!). If I’m in a hurry, plain graham crackers work, but the texture isn’t quite right. My grandma swears by this Italian brand from the old country—but you won’t catch me trekking across town for biscuits, so whatever you grab at the shop is fine.)
- Strong brewed coffee (cold). I usually use espresso but instant works too when I’m out. It’s all about that caffeine kick.
- 1 scoop chocolate or vanilla protein powder (whey, pea, whatever’s in your pantry—I once even used a cookie dough one, it was wild but not bad)
- 1/2 cup Greek yogurt (I go whole milk, but low fat works. My cousin uses skyr. It’s thicker, but hey, more power to her.)
- 1/4 cup mascarpone cheese (Or cream cheese if that’s what you’ve got; not quite classic, but richer. Once I tried cottage cheese—not my best move, just being real.)
- 2-3 tbsp maple syrup or honey (I eyeball this based on how sweet my day needs to be)
- 1 tsp vanilla extract
- 2-3 tbsp milk (any kind, nut or dairy)
- Unsweetened cocoa powder for dusting
Let’s (Kind Of) Get to Baking – Directions
- Brew your coffee—strong, please. Let it cool. Or, you know, forget about it for an hour like I do, and then realize it’s just the perfect temperature for dipping.
- In a mixing bowl, combine the Greek yogurt, mascarpone (or cream cheese), protein powder, maple syrup, vanilla, and a splash of milk. Use a whisk (or a fork—sometimes my whisk’s dirty and I can’t be bothered). Whisk until it’s smooth-ish. If it looks clumpy, don’t fret! I actually find it works better if you let it sit for a few minutes, then stir again—magic. Taste and add more maple syrup if your sweet tooth says so.
- Take your ladyfingers and dip each one into the coffee. Not too long! I used to soak them until soggy—big mistake. A quick dip (about 1 second per side) and straight into your cups, breaking them up to fit if needed. This is where I usually sneak a taste—quality control, right?
- Layer the coffee-soaked ladyfingers and protein cream in small cups or jars. Aim for two layers each but honestly, no one’s counting. Finish with a layer of cream on top.
- Chill in the fridge, covered, for at least 2 hours. Let’s be real, I never wait that long, but the flavors do their thing if you can hold back.
- When you’re ready to serve, dust cocoa powder all over the top—it always makes things feel fancier (even when they’re not).
Here’s What I Figured Out (Notes)
- If your mixture is too thick, add a tad more milk; too runny, drop in extra protein powder. I’ve made both mistakes and somehow, it still ends up tasty.
- Mixing different protein powders gives you some wild flavor combos—I tried chocolate and coconut once, it was… interesting. Not bad, but definitely unusual.
- Be careful not to over-soak the ladyfingers. I know I said it already, but it’s worth repeating. Drowning them just makes a mushy mess. Been there.
Variants I’ve Tried (And a Fail!)
- Adding a shot of Baileys into the coffee—makes it a bit cheeky (probably not for breakfast though, unless it’s the holidays?)
- Layering with raspberries or a swirl of peanut butter. The fruit one was a smash hit, the peanut butter… not so much. Just felt odd with coffee. Live and learn.
- Going dairy free with almond yogurt and vegan cream cheese. The texture’s a bit different but totally workable.
What You Need (Or Not)
- Mixing bowl (or a big mug for tiny batches; I won’t tell)
- Whisk or fork—seriously, both work
- Espresso maker or just a kettle for instant
- 4-6 small glasses or jars—I’ve definitely used mismatched teacups before, nobody noticed
So yeah, if you don’t have fancy glassware, don’t stress. I once used washed-out yogurt cups and honestly, they did the job.
How Long Does It Keep? (Not Long In My Place)
Supposedly, you can store these tiramisu cups in the fridge for up to 3 days, covered well, but honestly, they’re usually gone by dinner. If you somehow have leftovers, the flavor actually gets better overnight (if you can resist, hat’s off to you). I would not freeze them, though. That was a bad Saturday experiment—everything went weird and watery.
How We Serve ‘Em
I love these as is, but on birthdays, we throw a few chocolate shavings and a splash more coffee on top. My friend Jess says a dollop of whipped cream is essential—but I say only if there’s cake too. We’ve even eaten these outside on the back step, mugs in hand, dodging mosquitos. It’s a summer thing for us now, for whatever reason.
Pro Tips (Aka, My Mistakes…So You Don’t Have To)
- Don’t rush the chilling. I once tried to serve them after 20 minutes—runny madness. Let them rest, like a tired dog after a long walk.
- Always taste your protein mix before layering. Some powders are so sweet you’ll need less syrup. I learned that after one batch turned into a borderline candy bar.
- Clean as you go. I never do, and then I regret it—tiny cups everywhere, splashes of espresso up the wall… but hey, makes the kitchen feel alive, right?
FAQ (Stuff People Have Actually Asked Me)
- Can I make these ahead? Yes, totally! Actually, I think this tastes better the next day—but only if you don’t eat them all first.
- What if I don’t have ladyfingers? Graham crackers or even sponge cake bits will work in a pinch. Not quite the original, but still tasty.
- How much protein is in here, really? Depends on your powder and how generous you are with scoops. I’ve never actually measured… oops.
- Could I skip the coffee? Maybe for little ones—try dipping in hot chocolate or decaf. On second thought, it’s not tiramisu without that coffee flavor, so you do you!
- Where do you get mascarpone? Local shop or, sometimes, Walmart. Or check out this homemade mascarpone guide if you want to be fancy.
- Favorite protein powder? I’m partial to the chocolate from MyProtein but really, whatever tastes dreamy to you.
Bit of a tangent, but if you’re ever doubtful—just remember most kitchen mishaps can be fixed (except frozen dairy desserts, seriously, I’ve tried, just don’t). The worst case, you get to eat delicious mistakes and pretend it’s all part of the process.
Bonus: if you want another easy protein dessert, you should check out this vegan tiramisu recipe at Minimalist Baker—it’s totally different but fun to riff on! Anyway, let me know if you try my version (or somehow make it even lazier?). Good luck, and happy not-baking!
Ingredients
- 1 cup brewed espresso or strong coffee, cooled
- 8 oz light cream cheese
- 1 cup vanilla Greek yogurt
- 1/2 cup vanilla protein powder
- 2 tbsp maple syrup or honey
- 12-16 ladyfinger biscuits
- 2 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
Instructions
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1In a medium bowl, whisk together the cream cheese, vanilla Greek yogurt, vanilla protein powder, maple syrup, and vanilla extract until smooth and creamy.
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2Pour the cooled espresso or coffee into a shallow dish. Quickly dip each ladyfinger biscuit into the coffee, ensuring they are soaked but not soggy.
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3Layer the bottom of four small cups or jars with half of the soaked ladyfingers, breaking them if necessary to fit.
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4Spoon half of the protein cream mixture over the ladyfingers in each cup and spread evenly.
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5Repeat the layers with the remaining ladyfingers and protein cream. Finish by dusting the tops with unsweetened cocoa powder.
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6Refrigerate the tiramisu cups for at least 2 hours before serving to allow flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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