Oreo Tiramisu
Oreo Tiramisu is a delightful twist on the classic Italian dessert, combining creamy mascarpone layers with coffee-soaked Oreos for a rich and indulgent treat.
Servings: 6 servings
Ingredients
- 6 egg yolks adds richness and creaminess
- ½ cup superfine sugar balances the flavors with sweetness
- 2 cups espresso freshly brewed and cooled for dipping the Oreos
- 2 teaspoons pure vanilla extract enhances the overall flavor
- 16 ounces mascarpone cheese at room temperature for smooth mixing
- 2 cups whipping cream for the light, fluffy texture in the filling
- 32 Oreos used instead of ladyfingers
- 2 tablespoons unsweetened cocoa powder for dusting the top
Instructions
- Brew 2 cups of strong espresso and allow it to cool to room temperature. This will be used to soak the Oreos so they absorb that signature coffee flavor.
- In a heatproof bowl, combine the egg yolks and superfine sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously for about 5-7 minutes, until the mixture becomes pale and slightly thickened. Remove from heat and allow to cool completely.
- Once the egg yolk mixture has cooled, gently fold in the mascarpone cheese and vanilla extract until smooth and well combined.
- In a separate chilled bowl, beat the whipping cream until stiff peaks form. Be careful not to overbeat. Gently fold the whipped cream into the mascarpone mixture, creating a light, airy filling.
- Quickly dip each Oreo into the cooled espresso, making sure not to soak them too long or they will become soggy. Just a quick dip to absorb some espresso flavor.
- In a 9x9 inch dish or similar-sized serving dish, arrange a layer of soaked Oreos to cover the bottom. Spread half of the mascarpone cream mixture evenly over the Oreos. Repeat with another layer of dipped Oreos and the remaining cream.
- Sift the unsweetened cocoa powder over the top layer of cream for a beautiful, classic finish.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set perfectly. Serve chilled and enjoy!
Equipment
- Heatproof Bowl
- Pot for Double Boiler
- Mixing Bowls
- Chilled Bowl
- 9x9 Inch Dish
- Whisk
Notes
Use fresh, room temperature mascarpone for the smoothest filling. Don’t soak the Oreos for too long in espresso to avoid sogginess; a quick dip is perfect. Whip the cream just until stiff peaks form to get a light and fluffy texture. If you don’t have an espresso machine, strong brewed coffee works well as a substitute. For extra richness, you can add a tablespoon of coffee liqueur or chocolate liqueur to the espresso before dipping. Make the tiramisu a day in advance to let the flavors develop fully.
Variations include adding chocolate ganache, fresh berries, crushed nuts, making a non-dairy version with vegan substitutes, or adding cocoa powder to the espresso for mocha flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days; let sit at room temperature 10 minutes before serving. Avoid freezing.