Italian Tiramisu-Inspired Overnight Oat Pudding

Name: Italian Tiramisu-Inspired Overnight Oat Pudding
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ¾ cup (60 g) rolled oats (old-fashioned); ½ cup (120 g) mascarpone cheese, room temperature; ¾ cup (180 ml) strong brewed espresso or cold brew coffee, cooled to room temperature; ½ cup (120 ml) whole milk or milk of choice; 2 tablespoon (30 ml) honey; ½ teaspoon (2½ ml) vanilla extract; pinch fine sea salt; ½ cup (50 g) ladyfinger crumbs (store-bought or crushed ladyfingers), finely crushed; 1½ tablespoon (10 g) unsweetened cocoa powder; ½ teaspoon (2 g) unsweetened cocoa powder (for topping) (optional)

From the MyKitchenBank Kitchen

A creamy no-cook overnight oat pudding that captures the essence of tiramisu: rich mascarpone, strong espresso, and cocoa powder layered with rolled oats and crunchy ladyfinger crumbs. Prepared the evening before, it's a sophisticated make-ahead breakfast that tastes like dessert but delivers whole grains and protein.

Prep: 10 min
Cook: —
Wait: 8 hr
Total: 8 hr 10 min
Makes: 2 servings (2 jars, about 1 cup each)

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Steps

Before you start

Use room-temperature mascarpone for smooth mixing
Brew and cool your espresso completely (or use cold brew)
Have two 8-oz (250 ml) mason jars or similar containers ready
The pudding needs at least 8 hours (preferably overnight) in the refrigerator to fully hydrate and set

1
Mix mascarpone base
- In a small bowl, whisk together room-temperature mascarpone, honey, vanilla extract, and a small pinch of salt until smooth and no lumps remain.
- This should take 1–2 minutes of gentle whisking.
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Ready when: Mascarpone mixture is smooth and fully combined
Tip: Do not overmix, as mascarpone can become grainy if whipped too vigorously.
2
Combine wet ingredients
- Pour the cooled espresso and milk into the mascarpone mixture.
- Whisk gently to combine until you have a uniform, pourable liquid with no streaks of mascarpone.
- The mixture should look creamy and coffee-colored.
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Ready when: Liquid is smooth and evenly colored with no white streaks
Tip: If the espresso is still warm, let it cool completely first or the mascarpone may separate.
3
Layer in jars
- Divide the rolled oats evenly between two 8-oz (250 ml) jars, using about 3 tablespoons (20 g) in each.
- Mix half the ladyfinger crumbs (about ¼ cup / 25 g total, or 2 tablespoons per jar) with 1 teaspoon (3.5 g) of cocoa powder, then sprinkle this mixture evenly over the oats in each jar.
- Pour the mascarpone-espresso mixture equally into both jars, dividing it evenly.
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Ready when: Both jars have even layers and are filled to about ¾ capacity
Tip: Layer oats first so they're completely submerged in the liquid and can properly hydrate.
4
Top with remaining crumbs
- Distribute the remaining ladyfinger crumbs (about ¼ cup / 25 g total, or 2 tablespoons per jar) over the surface of each jar.
- These will stay crunchy on top while the pudding sets below.
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Ready when: Top layer is evenly covered with ladyfinger crumbs
Tip: Save a small sprinkle of the toasted crumbs to garnish just before eating if you prefer extra crunch.
5
Chill overnight
- Cover each jar with a lid or plastic wrap and refrigerate for at least 8 hours, ideally overnight.
- The oats will absorb the liquid and soften, while the mascarpone mixture thickens and the flavors meld together.
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Ready when: Mixture is thick, creamy, and spoon-scoopable; oats are tender
Tip: You can prepare these the night before and they're ready to grab and go the next morning.
6
Finish and serve
- Remove from the refrigerator 2–3 minutes before serving.
- Stir gently to combine the layers if desired, or leave them layered for a more dramatic presentation.
- Dust the top of each serving with a pinch of cocoa powder if using, and serve chilled in the jar with a spoon.
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Ready when: Pudding is cold and ready to eat
Tip: If the pudding seems too thick, stir in a tablespoon of milk to reach your preferred consistency.

Good to know

Tips

Brew and fully cool your espresso before mixing—warm coffee can break the mascarpone. Cold brew or chilled espresso works perfectly and even tastes smoother.
For a less sweet version, reduce honey to 1 tablespoon (15 ml) and skip the cocoa powder finishing dust; the mascarpone and espresso provide plenty of flavor.
Layer carefully so oats are submerged; they won't hydrate evenly if they sit on top of the liquid.
This pudding tastes most authentic when served straight from the cold jar, mimicking the experience of tiramisu but in spoonable form.

Make ahead

Prepare entirely the evening before. Store covered in the refrigerator for up to 3 days. The oats continue to absorb liquid over time, becoming creamier.

Storage & reheating

Refrigerator: up to 3 days in covered jars. Do not freeze (the texture will become grainy when thawed). Serve directly from the refrigerator.

Substitutions

mascarpone cheese → Ricotta cheese (full-fat) or cream cheese, whisked smooth with a little extra milk. Will be slightly less rich but still creamy; ricotta adds a lighter texture.
strong brewed espresso or cold brew coffee → Strong brewed coffee (double strength) or 1 tablespoon instant espresso powder dissolved in ¾ cup hot water, then cooled. Cold brew works beautifully too and tastes slightly smoother.
ladyfinger crumbs (store-bought or crushed ladyfingers) → Crushed amaretti cookies or vanilla wafer crumbs. Almond amaretti will taste more like a classic Italian dessert; vanilla wafers will be sweeter.
honey → Maple syrup or agave nectar (use same amount). Maple adds a deeper flavor; agave is more neutral and less assertive.