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.
