Easy High Protein Breakfast Tiramisu (No Bake, 5 Minutes)

This high protein breakfast tiramisu delivers classic coffee-cocoa comfort in a fast, weekday-friendly format. It’s creamy, lightly sweet, and designed to fuel your morning without cooking, baking, or long prep.

What sets this version apart is balance. You get dessert-style satisfaction with practical macros, a short ingredient list, and flexible swaps that fit different tastes and pantries.

Recipe Card: High Protein Breakfast Tiramisu

Prep Time: 5 minutes
Cook Time: None
Total Time: 5 minutes
Servings: 1 generous bowl
Cuisine: Breakfast-inspired, no-bake
Difficulty: Easy

Ingredients

• 1 shot espresso or very strong brewed coffee, warm or cooled
• 1/2 teaspoon almond essence (or vanilla extract or preferred sweetener)
• 2 tablespoons almond milk, plus extra as needed
• 200 g semi-firm or silken tofu, drained
• 30 g vanilla protein powder
• 2 Weet-Bix or similar wheat biscuits
• Puffed millet, for topping
• Unsweetened cacao powder, for dusting
• Cacao nibs, optional
• Maple syrup, to taste

Instructions

1. Brew the coffee and stir in almond essence and almond milk, then set aside.
2. Blend tofu, protein powder, and a small splash of almond milk until completely smooth.
3. Spoon a layer of tofu cream into a bowl.
4. Add a biscuit and gently spoon coffee over it to soften.
5. Repeat layers until ingredients are used.
6. Finish with puffed millet, cacao powder, cacao nibs, and maple syrup.

Approximate Macros (per serving)
Calories: ~440
Protein: ~35–37 g
Carbohydrates: ~45 g
Fat: ~10–12 g

Why This Breakfast Tiramisu Works

The structure mimics traditional tiramisu but swaps time-intensive steps for quick layering. Coffee softens the biscuits while the tofu cream provides body and richness.

Protein powder boosts satiety without overpowering flavor. When blended properly, tofu becomes neutral and creamy, making it ideal for sweet breakfasts.

Ingredient Breakdown and Smart Substitutions

Tofu is the backbone of the cream. Semi-firm gives a thicker texture, while silken creates a lighter mousse.

Protein powder should be vanilla or lightly flavored. Strong flavors can clash with coffee and cacao.

Coffee adds bitterness that balances sweetness. Espresso works best, but strong brewed coffee is fine.

Almond essence or vanilla adds aroma without extra sugar. Sweeteners can be adjusted based on protein powder sweetness.

Weet-Bix or wheat biscuits absorb liquid quickly and hold layers well. Any dry, lightly sweet cereal biscuit can work.

Puffed millet adds crunch. You can substitute puffed rice or toasted oats if needed.

Step-by-Step Assembly Tips

Blend the tofu thoroughly before layering. Any graininess will show once chilled or eaten slowly.

Use a tablespoon to control coffee soaking. Too much liquid at once can make the layers soggy.

Alternate layers evenly. Thin layers taste better than one thick biscuit layer.

Texture and Flavor Customization

For a thicker cream, reduce added almond milk during blending. This creates a spoonable, cheesecake-like texture.

For a lighter bowl, add an extra tablespoon of milk and blend again. The result is closer to a mousse.

Cacao powder adds bitterness. If you prefer sweeter notes, mix a little maple syrup into the cream instead of topping.

Make-Ahead and Storage Guidance

This recipe is best eaten fresh. The contrast between creamy and crunchy is strongest right after assembly.

If you prep ahead, store components separately. Assemble just before eating to avoid overly soft layers.

Refrigerated tofu cream keeps well for up to two days. Stir briefly before using.

Nutritional Perspective

This high protein breakfast tiramisu works well after workouts. Protein supports muscle recovery while carbohydrates replenish energy.

The fat content remains moderate. This keeps the meal filling without feeling heavy early in the day.

Fiber from wheat biscuits and cacao supports digestion. Coffee can also enhance alertness and appetite control.

Common Mistakes to Avoid

Skipping the blend time leads to lumpy cream. Always blend until completely smooth.

Over-sweetening masks coffee flavor. Start with less sweetener and adjust at the end.

Pouring coffee directly from the cup can flood the bowl. Spoon it slowly instead.

Serving Ideas and Variations

Serve in a glass for visible layers. This makes it feel more like a dessert without extra effort.

Add sliced banana between layers for natural sweetness. This pairs well with coffee notes.

Use cinnamon or nutmeg instead of cacao for a warmer profile. This works well in colder months.

FAQ: High Protein Breakfast Tiramisu

Is tofu noticeable in taste?
No, when blended with protein powder and flavoring, tofu tastes neutral and creamy.

Can I use a different protein powder?
Yes, but mild flavors work best. Strong chocolate or artificial flavors may overpower the coffee.

Does this need chilling?
No, it’s designed for immediate eating. Chilling is optional if you prefer firmer layers.

Can I make it dairy-free?
It already is when using plant-based milk and protein powder.

What if I don’t like coffee?
Use chicory coffee or strong cocoa made with hot water instead.

Is this suitable for meal prep?
Partial prep works well. Keep cream and biscuits separate until serving.

How can I increase calories?
Add nut butter to the cream or increase maple syrup slightly.

This easy high protein breakfast tiramisu proves that quick meals don’t have to feel basic. With smart layering and balanced ingredients, it delivers comfort, nutrition, and speed in one bowl.

Easy High Protein Breakfast Tiramisu (5-Minute, No-Bake)

This easy high protein breakfast tiramisu is a quick, no-bake morning treat made with espresso-soaked wheat biscuits and a smooth vanilla tofu protein cream. It tastes like dessert but works as a filling breakfast, and it comes together in about 5 minutes with simple pantry ingredients. Perfect for meal prep mornings, post-workout fuel, or when you want a coffee-flavored breakfast that feels indulgent.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast

Cuisine American

Servings 1 bowl

Calories 442 kcal

Ingredients

  

Coffee soak

• 1 shot espresso or 1/2 cup very strong brewed coffee
• ½ tsp almond extract or vanilla extract
• 2 tbsp almond milk plus 1–2 tbsp more as needed for blending

Tofu protein cream

• 200 g silken tofu or soft tofu, drained
• 30 g vanilla protein powder whey or plant-based

Assembly and toppings

• 2 Weet-Bix wheat biscuits or similar wheat breakfast biscuits
• 1 tbsp puffed millet optional, for crunch
• 1 tsp unsweetened cacao powder for dusting
• 1 tsp cacao nibs optional
• 1 tsp maple syrup or to taste

Instructions

 

Prep

• Brew 1 shot espresso (or make very strong coffee). Stir in almond extract and almond milk. Set aside.
• In a bowl or blender cup, blend the tofu and vanilla protein powder using a handheld electric mixer until very smooth. Add 1–2 tablespoons extra almond milk only if needed to help it blend into a thick, creamy mixture.

Assemble

• Spoon a heaped spoonful of tofu cream into a serving bowl.
• Add 1 Weet-Bix biscuit. Use a tablespoon to slowly spoon some of the coffee mixture over the biscuit so it softens without flooding the bowl.
• Add another spoonful of tofu cream, then repeat with the second biscuit, spooning more coffee over it. Finish with a final layer of tofu cream.
• Top with puffed millet (if using), dust with cacao powder, add cacao nibs (if using), and drizzle with maple syrup to taste. Serve immediately.

Notes

• For the smoothest cream, use silken or very soft tofu and blend until completely lump-free.
• Spoon the coffee on gradually—too much at once can make the biscuits soggy.
• If your protein powder is already sweet, start with less maple syrup and adjust at the end.
• For a thicker, more dessert-like texture, use less almond milk when blending.