There is something delightfully indulgent about the Oreo Tiramisu Recipe that instantly lifts your dessert game from ordinary to extraordinary. This no-bake masterpiece combines the rich creaminess of mascarpone cheese with the bold, invigorating touch of espresso and the unmistakable crunch and chocolatey goodness of Oreo cookies. Perfect for sharing (or sneaking bites before anyone else does), this recipe is a crowd-pleaser that brings a playful twist to the traditional Italian classic. Whether you’re looking for an impressive dessert for your next gathering or a cozy treat to savor at home, this Oreo Tiramisu will quickly become your new favorite.
Ingredients You’ll Need
Simple ingredients come together beautifully in this Oreo Tiramisu Recipe. Each one is essential, delivering a distinct layer of flavor, texture, or color that builds this luscious dessert into a showstopper.
- 6 large egg yolks: These provide a rich and creamy base for the classic tiramisu custard, offering both texture and silkiness.
- ½ cup (100 g) superfine sugar: Adds gentle sweetness and helps create a smooth custard without graininess.
- 2 cups (470 ml) espresso powder: Infuses the dish with that unmistakable coffee kick, balancing sweetness with depth.
- 2 teaspoons (10 ml) pure vanilla extract: Enhances the flavor by adding warm, fragrant notes to the creamy mixture.
- 16 ounces (450 g) mascarpone cheese at room temperature: The star ingredient that offers a luxurious, velvety texture and buttery flavor.
- 2 cups (470 ml) heavy whipping cream: Whipped to airy perfection, it lightens the custard, giving it the perfect fluffiness.
- 32 regular whole Oreo cookies: Provide that iconic chocolate crunch and creamy filling that transforms classic tiramisu into a fun twist.
- 2 tablespoons unsweetened cocoa powder: For dusting on top, adding a final elegant touch of bitter chocolate contrast.
How to Make Oreo Tiramisu Recipe
Step 1: Prepare the Egg Custard Base
Begin by whisking together the egg yolks and superfine sugar in a heat-safe glass bowl. Place this bowl over a saucepan of simmering water, making sure the bowl does not touch the water to avoid scrambling the eggs. Whisk continuously for 8-10 minutes until the mixture reaches 160°F (70°C) and becomes silky smooth, with no visible sugar granules. This pasteurizes the eggs, ensuring safety and that luscious texture. Remove from heat and allow it to cool slightly.
Step 2: Whip the Mascarpone and Vanilla
While the custard cools, use an electric mixer to beat the mascarpone cheese with vanilla extract until creamy and smooth. Gently incorporate the warm egg yolk mixture into this blending bowl. This creates the core of the decadent tiramisu cream that is rich but not overly dense.
Step 3: Whip the Cream and Fold It In
In a separate clean bowl, whip the heavy cream until it forms medium peaks — you want it fluffy but not stiff. Carefully fold the whipped cream into the mascarpone-egg mixture. This lightens the texture, giving the final dessert a wonderfully airy and melt-in-your-mouth finish.
Step 4: Dip and Layer the Oreos
Pour the espresso into a medium shallow bowl for easy dipping. Quickly dunk each Oreo cookie once on each side—do this gently and swiftly to avoid sogginess and breaking. Arrange a single layer of these dipped Oreos evenly in an 8-inch square pan to form the base.
Step 5: Assemble the Tiramisu
Spoon half of the creamy custard evenly over the first Oreo layer. Add another layer of quickly dipped Oreos on top. Finish by spreading the remaining custard cream evenly to cover the final cookie layer. This layering builds the perfect balance of crunch, creaminess, and espresso flavor in every bite.
Step 6: Chill and Finish
Cover the assembled dessert tightly with plastic wrap and chill it in the refrigerator for at least 3-4 hours, though overnight is best for the flavors to fully meld and textures to set perfectly. Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh strainer for that classic tiramisu look and a slightly bitter contrast.
How to Serve Oreo Tiramisu Recipe
Garnishes
To elevate your Oreo tiramisu presentation, sprinkle extra crushed Oreos or a few mini Oreo cookies on top along with the cocoa dusting. A dollop of whipped cream or a fresh mint leaf adds a pop of color and freshness that contrasts beautifully with the rich creaminess.
Side Dishes
This dessert is perfect standing on its own thanks to its richness and balance of flavors, but if you want to round out the experience, serve it alongside fresh berries or a small scoop of vanilla bean ice cream. The fruit’s tartness and ice cream’s coolness provide delightful textural play and keep the palate refreshed.
Creative Ways to Present
For a fun twist at your next party, assemble individual servings in clear glass jars or small cups. This not only looks stunning but also makes it easy for guests to grab and enjoy without fuss. You can even layer crushed Oreos between to add more texture and visual interest, making each serving a personalized delight.
Make Ahead and Storage
Storing Leftovers
The Oreo Tiramisu Recipe stores beautifully covered in the refrigerator for up to 3 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors and to maintain that incredible creamy texture.
Freezing
If you want to hold onto it longer, you can freeze the tiramisu in an airtight container. Thaw it in the refrigerator overnight before serving. Keep in mind the texture of the Oreos may soften a bit after freezing, but the flavors will remain delicious.
Reheating
This is a chilled dessert, so reheating is not recommended. It’s best enjoyed cold or at room temperature to savor the layered textures and the nuanced flavors of coffee and chocolate.
FAQs
Can I use instant coffee instead of espresso?
Yes, instant coffee powder works well and will still provide that lovely coffee flavor. Just be sure it’s strong enough to stand out against the sweetness and creaminess of the other ingredients.
Is it safe to eat raw eggs in this recipe?
The egg yolks are gently cooked over simmering water to 160°F (70°C), which pasteurizes them and makes this dessert safe to eat without compromising the smooth texture.
Can I substitute heavy cream with something lighter?
Heavy cream is essential for achieving the perfect light and fluffy texture. Using a lighter cream or milk will change the consistency, making it less stable and creamy.
How long should I chill the tiramisu before serving?
Chilling for at least 3-4 hours is necessary for the flavors to meld and for the dessert to set properly, but overnight chilling yields the best results.
Can I add a different cookie instead of Oreos?
Absolutely! While Oreos provide a unique chocolate crunch and cream filling, you can experiment with other chocolate sandwich cookies or even ladyfingers for a more traditional tiramisu vibe.
Final Thoughts
You simply cannot go wrong with this Oreo Tiramisu Recipe when you want a luscious, impressive dessert that’s surprisingly easy to make. It brings together classic tiramisu sophistication with a playful Oreo twist, making each bite a perfect harmony of creaminess, coffee, and chocolate. Trust me, once you try it, you’ll find yourself reaching for this recipe time and time again to delight friends, family, or just yourself with something truly special.
Print
Oreo Tiramisu Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Description
Oreo Tiramisu is a delightful no-bake twist on the classic Italian dessert, combining the rich flavors of mascarpone cheese, espresso, and the iconic Oreo cookies. This creamy and indulgent treat is perfect for chocolate and coffee lovers looking for a quick yet elegant dessert to impress guests or enjoy at home.
Ingredients
Cream Mixture
- 6 large egg yolks
- ½ cup (100 g) superfine sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 16 ounces (450 g) mascarpone cheese, room temperature
- 2 cups (470 ml) heavy whipping cream
Other Ingredients
- 2 cups (470 ml) espresso, cooled
- 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 this bowl over a saucepan of simmering water, ensuring the bowl does not touch the water (double boiler method). Whisk continuously for 8-10 minutes until the mixture reaches 160°F (70°C) and becomes smooth with no sugar granules, to gently pasteurize the eggs. Remove from heat and let it cool slightly.
- Make mascarpone mixture: In a separate bowl, whip the mascarpone cheese with vanilla extract using an electric mixer until creamy and smooth. Gradually beat in the warm egg yolk custard mixture until well combined, then set aside.
- Whip the cream: In another bowl, beat the heavy whipping cream until medium peaks form—stiffness should be moderate and not overwhipped. Gently fold the whipped cream into the mascarpone mixture to maintain a light texture without overmixing.
- Assemble the tiramisu layers: Pour cooled espresso into a shallow medium bowl. Quickly dip each Oreo cookie once on each side in the espresso, making sure not to soak too long to avoid sogginess or breaking. Arrange the dipped Oreos in a single layer in an 8-inch square baking pan.
- Layer cream and Oreos: Spread half of the mascarpone cream mixture evenly over the first Oreo layer. Dip and layer the remaining Oreos on top, then cover with the remaining mascarpone cream.
- Chill the tiramisu: Cover the pan tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
- Serve with cocoa dusting: Just before serving, use a fine-mesh strainer to dust the top generously with unsweetened cocoa powder. Cut into 12 portions and serve chilled.
Notes
- Use freshly brewed espresso that is strong and cooled to avoid melting the cream layers.
- Be careful not to soak the Oreos too long in coffee to prevent sogginess.
- For food safety, the egg yolk mixture is gently cooked to 160°F to pasteurize the eggs.
- This dessert can be made a day ahead for best flavor and texture.
- If you prefer, use decaffeinated espresso to reduce caffeine content.
