Oreo Tiramisu
I love desserts that feel special but don’t require an engineering degree. Oreo Tiramisu is exactly that: dramatic-looking, comfortingly familiar, and totally uncomplicated once you break it into clear steps. It takes the classic tiramisu backbone — coffee-soaked layers and a silky mascarpone custard — and swaps ladyfingers for Oreo cookies for a playfully chocolate-forward result. The texture contrast is what hooks me: soft cookie layers against a lush, airy mascarpone cream.
This version uses an egg-yolk custard tempered into mascarpone, whipped cream folded in for lift, and a quick dip of Oreos into brewed espresso so the cookies soften without turning mushy. There’s no need for any special chocolate tools or long macerations. Plan ahead for chilling time, follow the steps in order, and you’ll have a dessert that feels like you spent all afternoon on it when really most of the work is hands-off.
Below is everything you need to gather, the exact step-by-step directions to follow, and practical tips I use when I make this for friends. Read through once, then work steadily. You’ll be cutting neat squares and dusting cocoa before you know it.
What You’ll Gather
Ingredients
- 6 large egg yolks — the base of the cooked custard that gives richness and structure.
- ½ cup (100 g) superfine sugar — sweetens and helps stabilize the egg-yolk custard; superfine dissolves faster.
- 2 cups (470 ml) espresso powder — used to prepare the brewed espresso called for in the directions; follow the powder package directions for brewing.
- 2 teaspoons (10 ml) pure vanilla extract — brightens the mascarpone and ties flavors together.
- 16 ounces (450 g) mascarpone cheese at room temperature — the creamy heart of the tiramisu; room temperature prevents lumps when combined.
- 2 cups (470 ml) heavy whipping cream — whipped into medium peaks and folded into the custard for lightness.
- 32 regular whole Oreo cookies — from a one 13.29 ounce (377 g) package; these are dipped briefly in espresso to form the cake layers.
- 2 tablespoons unsweetened cocoa — for dusting the top just before serving; it pulls the presentation together.
Oreo Tiramisu — Do This Next
- Prepare 2 cups (470 ml) brewed espresso using the espresso powder according to the powder package directions; transfer to a medium shallow bowl and let it cool to room temperature.
- Set a medium saucepan of water over medium heat until it simmers gently. Place a heatproof glass bowl over the saucepan so the bottom of the bowl does not touch the water (double-boiler setup).
- In the glass bowl, whisk together 6 large egg yolks and ½ cup (100 g) superfine sugar until smooth.
- Place the bowl over the simmering water and whisk constantly for about 8–10 minutes, until the mixture registers 160°F (70°C) on an instant-read thermometer, has thickened slightly, and the sugar has dissolved. Remove the bowl from the heat and let the mixture cool for about 5 minutes (it should be warm, not piping hot).
- In a separate large bowl, beat 16 ounces (450 g) mascarpone cheese with 2 teaspoons (10 ml) pure vanilla extract using an electric mixer until smooth and creamy.
- With the mixer on low, add the warm egg-yolk mixture to the mascarpone in a slow, steady stream (or in a few small additions), mixing until fully incorporated and smooth. This helps prevent curdling. Set the combined custard aside.
- In another clean bowl, whip 2 cups (470 ml) heavy whipping cream with an electric mixer to medium peaks—the peaks should hold but the tips should slightly droop. Do not overwhip.
- Fold the whipped cream gently into the mascarpone–egg custard in two additions, using a rubber spatula and folding motions until uniform and light. Stop as soon as the mixture is homogenous.
- Place 2 tablespoons unsweetened cocoa in a fine-mesh sieve and set aside for dusting later.
- Quickly dip each Oreo cookie once per side into the cooled brewed espresso (a very quick 1-second dip per side; do not soak), and arrange 16 dipped Oreos in a single layer in the bottom of an 8-inch (20 cm) square pan.
- Spread half of the mascarpone mixture evenly over the first Oreo layer.
- Quickly dip the remaining 16 Oreos once per side in the espresso and arrange them in a single layer over the custard.
- Spread the remaining mascarpone mixture evenly over the second Oreo layer and smooth the top.
- Cover the pan with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight, until set.
- Just before serving, dust the top generously with the unsweetened cocoa through the fine-mesh sieve. Cut into 12 pieces and serve.
Why It’s My Go-To
This dessert hits a comforting sweet spot: it’s familiar because of the Oreo cookies, but the technique (cooked egg-yolk custard tempered into mascarpone, folded with whipped cream) gives it a professional, silky mouthfeel. It’s forgiving. The steps separate into simple stages: make the custard, whip the cream, assemble, chill. Most of the time is hands-off chilling, which suits busy weeknight bakers and hosts alike.
I also love that it scales well for a crowd. An 8-inch square pan yields 12 reasonable slices that feel generous. And it keeps its personality even if you prep it the day before — the flavors mellow and the texture improves with rest.
Ingredient Flex Options
- Espresso powder (brewed as directed) — if you want milder coffee flavor, use cooler, slightly weaker brewed espresso; the directions already call for brewed espresso made from the powder.
- Oreos — the recipe uses regular whole Oreo cookies; handle them gently when dipping so they don’t fall apart.
- Mascarpone and cream — room-temperature mascarpone blends most smoothly; whip the heavy cream to medium peaks as instructed to keep the filling light.
- Unsweetened cocoa — the quantity listed is for dusting; add more or less to taste when finishing.
Equipment at a Glance
- 8-inch (20 cm) square pan — the assembly vessel; shallow sides make slicing easier.
- Medium saucepan + heatproof glass bowl — for the double-boiler to safely heat the egg-yolk mixture.
- Instant-read thermometer — helpful to confirm the egg mixture reaches 160°F (70°C) for safety and proper texture.
- Electric mixer — speeds up beating the mascarpone and whipping the cream; hand whisking is possible but takes more time.
- Fine-mesh sieve — for dusting the cocoa evenly right before serving.
- Medium shallow bowl — for the brewed espresso dip so cookies soak quickly and evenly.
Avoid These Traps
- Soaking the Oreos — dip for a very quick 1 second per side. If you soak them, they’ll become a soggy mess and won’t hold a neat layer.
- Overheating or undercooking the egg yolks — the custard should register 160°F (70°C). Less and the texture is loose; more risks scrambling. Whisk constantly.
- Overwhipping the cream — stop at medium peaks. Overwhipped cream becomes grainy and will deflate the filling when folded.
- Skipping room temperature steps — mascarpone straight from the fridge can clump when mixed; let it come to room temperature before beating.
- Dusting too early — dust the cocoa just before serving to keep the top looking fresh and the cocoa from absorbing moisture.
Spring to Winter: Ideas
- Spring — keep it light by serving chilled with a bright espresso or a simple Americano alongside; the dessert is already lively so stick with clean, simple beverages.
- Summer — serve slightly warmer poured coffee or iced coffee on the side; the cold tiramisu pairs well with a cold drink.
- Fall — after a pumpkin-forward meal, Oreo Tiramisu feels decadently chocolatey and stabilizing; serve it with a small pot of strong coffee.
- Winter — make it ahead for holiday meals. The chilling time helps with planning, and the dessert slices cleanly for larger gatherings.
Chef’s Notes
- Egg safety — the instructions call for cooking the egg-yolk mixture to 160°F (70°C). That temperature helps make the custard safe while preserving silky texture.
- Mascarpone handling — beat it just until smooth. Overbeating can cause breakdown and a grainy texture.
- Folding technique — use gentle folding motions and stop as soon as the mixture looks uniform. Quick, confident folds preserve airiness.
- Chill time — at least 3–4 hours is necessary; overnight is ideal for flavor melding and a cleaner slice.
- Slicing — run a knife under hot water, dry it, then slice in straight strokes for cleaner edges. Wipe between cuts.
Save It for Later
Store covered in the refrigerator for up to 3 days. The top may darken slightly where the cocoa meets moisture, but flavor and texture stay excellent through that window. I don’t recommend freezing — the cookies and cream can suffer texturally when thawed. If you must make in advance, assemble through step 13, cover, refrigerate overnight, and dust the cocoa right before serving.
Oreo Tiramisu Q&A
Can I use a different cookie? The recipe is designed around regular whole Oreo cookies. They hold up to a quick espresso dip and give the signature chocolate flavor. If you use a different cookie, test one first to see how it holds up to the 1-second dip.
Why cook the egg yolks? Cooking the yolks with sugar in a double-boiler until 160°F (70°C) both stabilizes and sanitizes the custard. It creates a safe, silky base that combines smoothly with mascarpone.
My cream deflated while folding — help. Use large, gentle folding motions and stop as soon as the mixture is homogeneous. Folding in two additions, as instructed, reduces deflation risk.
Can I make it without an electric mixer? Yes, but be prepared for more elbow grease. Whipping the cream by hand takes longer and requires steady motion to reach medium peaks. Beating mascarpone smooth by hand is possible, but use a good spatula and patience.
Make It Tonight
Quick timeline
- 0–20 minutes: Brew espresso, cool to room temp; make and cool egg-yolk custard; beat mascarpone.
- 20–35 minutes: Whip cream, fold into custard, dip Oreos and assemble layers.
- Chill: Refrigerate at least 3–4 hours; overnight is best.
- Finish: Dust with cocoa just before serving; slice into 12 pieces.
Follow the steps in order, keep your movements steady, and don’t rush the chill time. You’ll end up with an elegant, crowd-pleasing Oreo Tiramisu that feels like a celebration. Make a pot of coffee, invite whoever’s nearby, and enjoy the compliments.
Oreo Tiramisu
Ingredients
Ingredients
- ?6 largeegg yolks
- ?1/2 cup 100 gsuperfine sugar
- ?2 cups 470 mlespresso powder
- ?2 teaspoons 10 mlpure vanilla extract
- ?16 ounces 450 gmascarpone cheeseat room temperature
- ?2 cups 470 mlheavy whipping creamwhipping cream in the UK
- ?32 regular whole Oreo cookiesfrom a one 13.29 ounce 377 g package
- ?2 tablespoonsunsweetened cocoafor dusting
Instructions
Instructions
- Prepare 2 cups (470 ml) brewed espresso using the espresso powder according to the powder package directions; transfer to a medium shallow bowl and let it cool to room temperature.
- Set a medium saucepan of water over medium heat until it simmers gently. Place a heatproof glass bowl over the saucepan so the bottom of the bowl does not touch the water (double-boiler setup).
- In the glass bowl, whisk together 6 large egg yolks and ½ cup (100 g) superfine sugar until smooth.
- Place the bowl over the simmering water and whisk constantly for about 8–10 minutes, until the mixture registers 160°F (70°C) on an instant-read thermometer, has thickened slightly, and the sugar has dissolved. Remove the bowl from the heat and let the mixture cool for about 5 minutes (it should be warm, not piping hot).
- In a separate large bowl, beat 16 ounces (450 g) mascarpone cheese with 2 teaspoons (10 ml) pure vanilla extract using an electric mixer until smooth and creamy.
- With the mixer on low, add the warm egg-yolk mixture to the mascarpone in a slow, steady stream (or in a few small additions), mixing until fully incorporated and smooth. This helps prevent curdling. Set the combined custard aside.
- In another clean bowl, whip 2 cups (470 ml) heavy whipping cream with an electric mixer to medium peaks—the peaks should hold but the tips should slightly droop. Do not overwhip.
- Fold the whipped cream gently into the mascarpone–egg custard in two additions, using a rubber spatula and folding motions until uniform and light. Stop as soon as the mixture is homogenous.
- Place 2 tablespoons unsweetened cocoa in a fine-mesh sieve and set aside for dusting later.
- Quickly dip each Oreo cookie once per side into the cooled brewed espresso (a very quick 1-second dip per side; do not soak), and arrange 16 dipped Oreos in a single layer in the bottom of an 8-inch (20 cm) square pan.
- Spread half of the mascarpone mixture evenly over the first Oreo layer.
- Quickly dip the remaining 16 Oreos once per side in the espresso and arrange them in a single layer over the custard.
- Spread the remaining mascarpone mixture evenly over the second Oreo layer and smooth the top.
- Cover the pan with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight, until set.
- Just before serving, dust the top generously with the unsweetened cocoa through the fine-mesh sieve. Cut into 12 pieces and serve.
Equipment
- 8" square pan20 cm
Notes
If you’re making Oreo Tiramisu for children, or maybe you aren’t a huge fan of the flavor of coffee you can dip the Oreos in milk rather than espresso.
Storing:Store covered in the refrigerator for up to a week. You can also freeze tiramisu for longer storage, up to three months in a sealed container. Tiramisu freezes very well! Thaw in the fridge overnight before serving.
