Ingredients
Scale
For the Oatmeal Base:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup strong brewed coffee or espresso, cooled to room temperature
- 1 cup milk (dairy or non-dairy)
- ⅓ cup granulated sugar
- 2 large eggs
- 4 oz mascarpone cheese, softened
- 2 teaspoons vanilla extract
- 1-2 tablespoons coffee liqueur (optional, such as Kahlúa)
For Topping:
- 2-3 tablespoons unsweetened cocoa powder
- Optional: whipped cream or mascarpone cream for serving
- Optional: chocolate shavings or grated dark chocolate
- Optional: extra mascarpone cheese for dolloping
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray, or line with parchment paper for easy removal. Set aside.
- Brew and Cool Coffee: If you haven’t already, brew 1 cup of strong coffee or espresso. Use twice as much coffee grounds as you normally would for a regular cup—you want it strong and flavorful. Let it cool to room temperature (very important, or it will cook the eggs when mixed). You can speed this up by brewing it directly over ice.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the rolled oats, baking powder, and salt. Whisk together until evenly distributed. Set aside.
- Prepare the Mascarpone Mixture: In a large mixing bowl, combine the softened mascarpone cheese, sugar, and vanilla extract. Use a whisk or fork to mix until smooth and creamy with no lumps. The mascarpone should be at room temperature so it mixes easily.
- Combine the Wet Ingredients: To the mascarpone mixture, add the cooled coffee, milk, eggs, and coffee liqueur (if using). Whisk vigorously for 30-45 seconds until everything is completely smooth and well combined. The mixture should be uniform with no streaks of mascarpone visible.
- Combine Wet and Dry: Pour the dry oat mixture into the wet ingredients. Gently fold together with a spatula until just combined—don’t overmix. The batter will be relatively thin and pourable, which is perfect. Let it sit for 2-3 minutes to allow the oats to absorb some liquid.
- Bake: Pour the oatmeal mixture into your prepared baking dish and spread it evenly with a spatula. Tap the dish gently on the counter a few times to remove any air bubbles. Place in the preheated oven and bake for 32-35 minutes, or until the edges are golden and set, and the center is just barely jiggly when you gently shake the pan. A toothpick inserted near the center should come out with just a few moist crumbs.
- Cool: Remove from the oven and let cool on a wire rack for 10-15 minutes. This cooling time is crucial—it allows the structure to set properly so you can cut clean slices, and it lets the flavors settle and meld together.
- Dust with Cocoa: Just before serving, use a fine mesh sieve or small strainer to dust the top generously with unsweetened cocoa powder, just like authentic tiramisu. Tap the sieve gently to create an even coating. This is your signature tiramisu finish!
- Serve: Cut into portions and serve warm or at room temperature. Top with a dollop of whipped cream or additional mascarpone cream if desired. Garnish with chocolate shavings for an extra elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Italian-American Fusion
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (based on 8 servings)
- Calories: 245
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg