Description
This Oreo Tiramisu is a decadent twist on the classic Italian dessert, combining creamy mascarpone custard with espresso-soaked Oreo cookies. The recipe highlights a no-bake preparation method that results in a rich, velvety dessert dusted with cocoa powder, perfect for an elegant yet easy-to-make treat.
Ingredients
Custard
- 6 large egg yolks
- ½ cup superfine sugar
- 2 teaspoons pure vanilla extract
- 16 ounces mascarpone cheese (at room temperature)
- 2 cups heavy whipping cream
Additional Ingredients
- 2 cups espresso powder (for dipping Oreos)
- 32 regular whole Oreo cookies (one 13.29 ounce / 377 g package)
- 2 tablespoons unsweetened cocoa powder (for dusting)
Instructions
- Prepare the egg yolk custard: In a glass bowl, combine the egg yolks with superfine sugar. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water, and whisk continuously for 8-10 minutes until the mixture reaches 160°F (70°C) and sugar granules dissolve. Remove from heat and let cool slightly to pasteurize the yolks.
- Mix mascarpone and vanilla: In a separate bowl, use an electric mixer to whip the mascarpone cheese with vanilla extract until creamy and fully combined. Gradually beat in the warm egg yolk mixture and set aside.
- Whip heavy cream: In another bowl, beat the heavy whipping cream until medium peaks form—stiff enough to hold shape but still soft. Gently fold the whipped cream into the mascarpone mixture, taking care not to overmix to maintain a light and airy texture.
- Dip Oreos in espresso: Pour espresso powder mixed with hot water into a shallow medium bowl. Quickly dip each Oreo once on each side to avoid sogginess or breaking, then arrange a single layer of dipped Oreos in an 8-inch square pan.
- Layer the tiramisu: Spread half of the custard cream evenly over the first Oreo layer. Repeat with another layer of dipped Oreos, then top with the remaining custard cream.
- Chill the dessert: Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to allow the flavors to meld and the texture to set.
- Finish and serve: Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh strainer. Cut into 12 pieces and serve chilled.
Notes
- Ensure the egg yolk mixture reaches 160°F to safely pasteurize it.
- Do not over-soak the Oreos to prevent sogginess and breakage.
- Use room temperature mascarpone for easier mixing and smoother texture.
- Whip the cream to medium peaks for optimal folding into mascarpone.
- This dessert is best served after chilling overnight for maximum flavor and texture.
- Store covered in the refrigerator and consume within 2-3 days for freshness.
