Tiramisu Chia Pudding

Tiramisu Chia Pudding is a healthy, indulgent twist on the classic Italian dessert. It’s made with espresso-soaked chia seeds and a creamy mascarpone layer that melts on your tongue. A perfect breakfast or dessert that's easy to prep the night before.

5 from 1 vote

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Course: Dessert

Cuisine: Italian

Keyword: Overnight chia tiramisu, Tiramisu Chia Pudding, Tiramisu chia pudding Calories, Tiramisu chia pudding Greek yogurt, Tiramisu chia pudding protein, Tiramisu chia pudding with mascarpone

Prep Time: 10

Cook Time: 0

Set Time: 4

Total Time: 4 10

Servings:

Calories: 220kcal

Cost: $10

Equipment

1 Medium mixing bowl (For combining the chia base)
1 Balloon whisk (To whisk chia seeds in mixture)
1 Fine mesh sifter (For dusting cocoa powder)
4 Clear Glass Jars/Glasses (For layering and serving)
1 Rubber spatula (For folding mascarpone cream)
1 Measuring spoons (For accurate ingredient measurement)

Ingredients

For the Chia Base:

¼ cup Chia Seeds - Soaked in coffee overnight
1 cup Almond Milk (or coconut) - For a dairy-free option
¼ cup Brewed Espresso - Cooled before mixing
2 tablespoon Maple Syrup - Sweetener
½ teaspoon Vanilla Extract - To enhance the flavor
Pinch Sea Salt - To balance sweetness

For the Mascarpone Cream:

½ cup Mascarpone - Creamy and rich texture
¼ cup Greek Yogurt - For tang and creaminess
1 tablespoon Raw Honey - Natural sweetener
½ teaspoon Vanilla Extract - Enhances cream flavor
Pinch Cinnamon - Adds warmth to the cream

For the Finishing Touch:

1-2 teaspoon Unsweetened Cacao Powder - Dusting for classic tiramisu finish
1 tablespoon Dark Chocolate Shavings - Optional topping for extra richness
1 teaspoon Espresso Powder - Optional topping for extra coffee kick

Instructions

Brew the espresso and let it cool completely. In a medium bowl, whisk together cooled espresso, almond milk, maple syrup, vanilla extract, and sea salt until well combined.
Add chia seeds to the espresso mixture, whisking for 2 minutes to prevent clumping. Let sit for 5 minutes, then whisk again thoroughly. Pour mixture into jars and refrigerate for at least 30 minutes.
After 30 minutes, stir the pudding to break up any clumps. Return to the fridge and let it set overnight (or for at least 4 hours).
Bring mascarpone to room temperature. Beat mascarpone until smooth, then fold in Greek yogurt, honey, vanilla extract, and cinnamon until creamy.
Check chia pudding for desired thickness. Spoon mascarpone cream generously on top of the pudding. Dust with cacao powder using a fine mesh sifter. Top with chocolate shavings or espresso powder if desired. Chill for 10 minutes before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition