Description
A decadent and creamy Oreo Tiramisu that combines the classic Italian dessert with the beloved crunchy, chocolatey Oreo cookies. This no-bake tiramisu features layers of coffee-dipped Oreos and a luscious mascarpone custard, chilled to perfection and dusted with cocoa powder for an irresistible treat perfect for dessert lovers.
Ingredients
Custard Cream
- 6 large egg yolks
- ½ cup superfine sugar
- 16 ounces mascarpone cheese (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
Assembly
- 2 cups espresso powder (cooled to room temperature for dipping)
- 32 regular whole Oreo cookies (one 13.29 ounce/377 g package)
- 2 tablespoons unsweetened cocoa powder (for dusting)
Instructions
- Prepare the Egg Yolk Mixture: In a glass bowl, combine the 6 large egg yolks with ½ cup superfine sugar. Place the bowl over a saucepan of simmering water without allowing the bottom of the bowl to touch the water, and whisk constantly for 8-10 minutes until the mixture reaches 160°F (70°C) and the sugar has fully dissolved. This step pasteurizes the eggs for safety. Remove from heat and allow to cool slightly.
- Make the Mascarpone Mixture: In a separate bowl, use an electric mixer to whip 16 ounces of room temperature mascarpone cheese with 2 teaspoons of pure vanilla extract until smooth and creamy. Gradually beat in the warm egg yolk mixture until fully combined and set aside.
- Whip the Cream: In another bowl, whip 2 cups of heavy whipping cream until medium peaks form (soft, not stiff). Gently fold the whipped cream into the mascarpone and egg yolk mixture, being careful not to overmix, so the custard stays light and airy.
- Dip Oreo Cookies: Pour the cooled espresso powder into a medium shallow bowl. Quickly dip each Oreo cookie once on each side—do not soak—to avoid sogginess or breaking. Immediately arrange a single layer of dipped Oreos in the bottom of an 8-inch square pan.
- Layer the Tiramisu: Spread half of the mascarpone custard cream over the first Oreo layer. Add another layer of dipped Oreos on top, followed by the remaining custard cream, spreading evenly to cover.
- Chill: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 3 to 4 hours, preferably overnight, to allow the flavors to meld and the custard to set.
- Serve: Just before serving, dust the top generously with 2 tablespoons of unsweetened cocoa powder using a fine-mesh strainer. Cut into 12 squares and serve chilled for the best flavor and texture.
Notes
- Use freshly brewed espresso or a strong coffee for dipping for the best flavor.
- Do not over-soak the Oreo cookies to prevent them from becoming soggy.
- The egg yolk mixture is heated gently to 160°F to safely consume due to pasteurization.
- This dessert is best made a day ahead to allow flavors to develop fully.
- Ensure mascarpone cheese is at room temperature for smooth mixing and a creamy texture.
- Medium peaks in whipped cream mean the peaks stand but curl over slightly when you lift the whisk.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
