Oreo Tiramisu
Oreo tiramisu is exactly what it sounds like. A twist on a classic using Oreo cookies dipped in coffee and then layered with a mascarpone cream and topped with a generous dusting of cocoa powder. Is it better than the original? I’ll let you decide *wink*.
If you’re a tiramisu lover, make sure to try my Tiramisu Cake, my Tiramisu Latte and of course, my Classic Tiramisu.
For all my Oreo lovers out there, I am here for you! I love adding Oreos to all kinds of desserts, check out my Oreo Cake, Oreo Muffins, Oreo Loaf Cake or even my Oreo Coffee Ice Cream Sandwiches. But those who dare to venture forward and combine these delicious flavors, read on.
Step-by-Step Instructions
- Start by brewing the espresso so it has time to cool as you prepare the cream and place it in a shallow dish.
- Beat the egg whites streaming in half of the sugar, just until stiff peaks start to form. *see “how to cook eggs section” if you want to cook the eggs first*.
- Beat the egg yolks, mascarpone, vanilla and the other half of the sugar for a few minutes in ANOTHER bowl, until the mixture is pale and fluffy.
- Add ⅓ of the egg whites to the egg yolks and mix them in to thin it out a bit. Then add another ⅓ of the egg whites and gently fold it in, repeating with the last ⅓.
- In your cup, put a small dollop of the cream on the bottom of the cup before placing an Oreo down. Skip this step if you’re using a pan.
- Submerge the Oreos in the espresso for 3-5 seconds and place them flat in the cup or the serving dish. Feel free to cut the Oreos if needed to fill in gaps – I used a serrated knife to avoid cracking/shattering the cookie but they still kind of crack randomly.
- Spread half of the mascarpone cream on top of the oreos and then repeat with the second layer of oreos and second half of the cream. Refrigerate the tiramisu for at least 8 hours. I like to do this the night before serving, especially with oreos since they take longer to soften.
- Dust with unsweetened cocoa powder – if you do this right away, the longer the cocoa powder sits on the cake, the more “wet” it’ll look (which can look unpleasant to some people). I like to assemble the night before, dust with cocoa powder the next morning and serve it for dinner that day. The reason I dust it with the cocoa powder in the morning rather than right before serving is because if it sits just a little in the fridge with the cocoa powder, it won’t be quite as powdery. Sometimes if it’s freshly dusted, it can make people choke on the cocoa powder when they take a bite lol.
How To Cook The Eggs
Personally, I’m ok with raw eggs but I did test a few ways to cook it if you’re not.
- Swiss Method – This is basically how a swiss meringue is done – place a small pan of hot water on the stove and bring the water to a simmer. Then place a bowl with the egg yolks and half the sugar on top and whisk constantly until the sugar is dissolved or the temperature reaches 145F (63C). Then remove from the heat, continue to whisk for a little and then place into another bowl with a lid. Refrigerate it until it’s chilled (can also place it into an ice bath if you want to speed this up). Beat with the mascarpone once it’s chilled. Fold in the whipped egg whites in 3-4 increments (once you’re done cooking those).
- The same exact process can be done with the egg whites but when the sugar has dissolved, just move it to the stand mixer (or use a hand mixer) and beat at full speed just until stiff peaks are starting to form (may still be a little warm, that’s ok).
- French Method – basically the same way I make a french buttercream – in a small bowl place half of the sugar with a little water (just enough to cover the sugar) and heat over medium-low heat until it reaches 240F (116C). Once the sugar is around 225F (107C) place the egg yolks in the bowl of a stand mixer and start beating with the whisk attachment at medium speed. Once the sugar reaches full temperature, stream the sugar syrup into the egg yolks along the edge of the bowl while the mixer is still running (make sure not to stream it straight into the moving whisk). This heat from the syrup will cook the egg yolks. Once the sugar syrup is all in, turn the mixer up to medium-high and beat until the egg yolks are pale and fluffy and has cooled. Add in room temperature mascarpone and mix until it’s combined. Fold in the whipped egg whites in 3-4 increments (once you’re done cooking those)
- The exact same process can be followed for the egg whites, beating just until stiff peaks start to form.
- Custard Method – Place the egg yolks, sugar and mascarpone into a small pot over low heat and whisk continuously until it all melts and comes together. The mixture will go from chunky to melted and then it will just slightly thicken again (can check temp for eggs if you want). Remove and place in a bowl. Cover with a lid and refrigerate until it’s chilled (or place into an ice bath if you want to speed this up). Once it’s chilled, fold in whipped egg whites in 3-4 increments (once you’re done cooking those with method 1 or 2) (or you could do the whipped cream if you don’t want to bother with cooking the egg whites).
What Pan To Make Oreo Tiramisu In
I tested this cake in a few different sizes but at the end of the day, you can assemble it in many different sizes. I recommend an 8×8 or something similar, it’s a flexible recipe but you’ll run out of cream with something too big. I made this oreo tiramisu in little serving cups making it easier to serve and eat.
The sizes I’ve tried
- Full batch – I photographed these in 7 ounce coupe glasses and I got 7 servings out of this amount so if you use smaller cups, you’d obviously get more and vice versa.
- Full batch – square 8 inch pan or round 9 inch pan.
- Double batch – 9×13” pan or 10” square pan
- You can also just assemble it in any size pan, like a trifle dish, you want and if there’s any cream left over, just make little individual cups or make a smaller one.
How To Store Oreo Tiramisu
Oreo tiramisu has to be refrigerated and is best served chilled. Store it in the fridge for up to a week (it may get a little soggier by the end of the week) or freeze in an airtight container for a few weeks. Thaw in the fridge before serving.
You’re welcome for another Tiramisu recipe lol I hope you love these, my friends were obsessed!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
