Overnight Tiramisu-Inspired Breakfast Parfait

Brew 3/4 cup of espresso or strong coffee and allow to cool completely.

In a medium bowl, whisk together 1 cup mascarpone cheese and 1 cup Greek yogurt until smooth.

Add 3 tablespoons honey and 1 teaspoon vanilla extract to the mascarpone mixture and whisk until well incorporated. Set aside.

In a small bowl, mix the cooled coffee with 2 tablespoons maple syrup.

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup rolled oats, 1/3 cup sliced almonds, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon.

Toast the oat mixture, stirring frequently, for about 5 minutes until golden and fragrant. Remove from heat and let cool completely.

Using a microplane or fine grater, grate 2 ounces of dark chocolate and set aside.

To assemble the parfaits, set out 4 glass jars or containers (about 12-16 oz each).

Quickly dip 3 ladyfinger cookies in the coffee mixture for each parfait (about 2-3 seconds per side - don't oversoak or they'll fall apart), then break them into pieces and place in the bottom of each jar.

Spoon about 2 tablespoons of the mascarpone-yogurt mixture over the soaked ladyfingers in each jar.

Sprinkle each jar with about 2 tablespoons of the toasted oat mixture.

Dust lightly with 1/2 teaspoon cocoa powder per jar.

Repeat the layers once more: soaked ladyfingers, mascarpone-yogurt mixture, toasted oats, and cocoa powder.

Top each parfait with a final layer of the mascarpone-yogurt mixture.

Sprinkle the grated dark chocolate evenly over the four parfaits.

Cover each jar with a lid or plastic wrap and refrigerate overnight, or for at least 6 hours, to allow flavors to meld and the ladyfingers to soften.

Before serving, dust with a final sprinkle of cocoa powder if desired.