Venetian quark swaps mascarpone's fat for protein, while chia seeds mimic tiramisu's custard texture after just 4 hours soaking in espresso.
Tiramisu Chia Pudding
Wake up to a delightful twist on dessert with this Tiramisu Chia Pudding! Creamy chia seeds blend beautifully with rich coffee and a hint of cocoa, creating a nutritious breakfast that feels indulgent. Whip it up the night before for a quick and satisfying morning treat that’s loaded with protein!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 500 ml ongezoete havermelk (16.9 fl oz)
🫙Pantry Staples(3)
- 2-3 el honing of maple syrup (naar smaak) (30-45 ml)optional
- 2 el ongezoet cacaopoeder (30 ml)
- 1 tl vanille-extract (5 ml)
📦Other(3)
- 60 g chiazaad (2.12 oz)
- 2 shots afgekoelde espresso
- 250 g magere kwark (8.82 oz)
👨🍳 Instructions
- 1
Mix the oat milk, coffee, quark, cocoa, honey, and vanilla until smooth.
- 2
Stir in the chia seeds and let sit for 10 minutes. Stir again to avoid clumps.
- 3
Divide into 4 containers and let set in the refrigerator for at least 4 hours, preferably overnight.
- 4
Garnish just before eating with a spoonful of quark, crumbled ladyfinger, and optionally some extra cocoa powder.
💡 Pro Tips
- ✓Whisk the chia seeds into the liquid base and stir vigorously at the 10-minute mark, then again at 20 minutes, because chia seeds release mucilage (soluble fiber) unevenly and clumps form when seeds clump together before their outer hydrophilic coating fully hydrates.techniquestir at 10 min and 20 min intervals
- ✓Use a chia-to-liquid ratio of roughly 1:4 by volume (about 3 tablespoons chia seeds per 1 cup liquid) since chia seeds absorb up to 12 times their weight in liquid, and less liquid results in a dense, gel-heavy pudding rather than a creamy custard-like texture.ingredient1:4 chia-to-liquid ratio
- ✓Refrigerate for a minimum of 4 hours but ideally 8-12 hours because chia seeds need this time to fully swell and form a stable polysaccharide gel network; cutting the set time short leaves a watery layer at the bottom.timing8-12 hours
- ✓Brew your coffee component to be slightly stronger than you'd drink (around 1:12 coffee-to-water ratio) since the oat milk and quark will dilute perceived coffee intensity once mixed and chilled.ingredient1:12 coffee-to-water ratio
- ✓Add the crumbled ladyfinger garnish only immediately before serving, not during the chill time, because its starch structure will absorb moisture from the pudding and turn mushy within about 30 minutes of contact.timingwithin 30 minutes
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Venetian quark swaps mascarpone's fat for protein, while chia seeds mimic tiramisu's custard texture after just 4 hours soaking in espresso.
Tiramisu Chia Pudding
Wake up to a delightful twist on dessert with this Tiramisu Chia Pudding! Creamy chia seeds blend beautifully with rich coffee and a hint of cocoa, creating a nutritious breakfast that feels indulgent. Whip it up the night before for a quick and satisfying morning treat that’s loaded with protein!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 500 ml ongezoete havermelk (16.9 fl oz)
🫙Pantry Staples(3)
- 2-3 el honing of maple syrup (naar smaak) (30-45 ml)optional
- 2 el ongezoet cacaopoeder (30 ml)
- 1 tl vanille-extract (5 ml)
📦Other(3)
- 60 g chiazaad (2.12 oz)
- 2 shots afgekoelde espresso
- 250 g magere kwark (8.82 oz)
👨🍳 Instructions
- 1
Mix the oat milk, coffee, quark, cocoa, honey, and vanilla until smooth.
- 2
Stir in the chia seeds and let sit for 10 minutes. Stir again to avoid clumps.
- 3
Divide into 4 containers and let set in the refrigerator for at least 4 hours, preferably overnight.
- 4
Garnish just before eating with a spoonful of quark, crumbled ladyfinger, and optionally some extra cocoa powder.
💡 Pro Tips
- ✓Whisk the chia seeds into the liquid base and stir vigorously at the 10-minute mark, then again at 20 minutes, because chia seeds release mucilage (soluble fiber) unevenly and clumps form when seeds clump together before their outer hydrophilic coating fully hydrates.techniquestir at 10 min and 20 min intervals
- ✓Use a chia-to-liquid ratio of roughly 1:4 by volume (about 3 tablespoons chia seeds per 1 cup liquid) since chia seeds absorb up to 12 times their weight in liquid, and less liquid results in a dense, gel-heavy pudding rather than a creamy custard-like texture.ingredient1:4 chia-to-liquid ratio
- ✓Refrigerate for a minimum of 4 hours but ideally 8-12 hours because chia seeds need this time to fully swell and form a stable polysaccharide gel network; cutting the set time short leaves a watery layer at the bottom.timing8-12 hours
- ✓Brew your coffee component to be slightly stronger than you'd drink (around 1:12 coffee-to-water ratio) since the oat milk and quark will dilute perceived coffee intensity once mixed and chilled.ingredient1:12 coffee-to-water ratio
- ✓Add the crumbled ladyfinger garnish only immediately before serving, not during the chill time, because its starch structure will absorb moisture from the pudding and turn mushy within about 30 minutes of contact.timingwithin 30 minutes