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? Iโll let you decide *wink*.
If youโre 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 โhow to cook eggs sectionโ 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 โ of the egg whites to the egg yolks and mix them in to thin it out a bit. Then add another โ of the egg whites and gently fold it in, repeating with the last โ .
- 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 youโre 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 โ 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 โ if you do this right away, the longer the cocoa powder sits on the cake, the more โwetโ itโll 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 wonโt be quite as powdery. Sometimes if itโs freshly dusted, it can make people choke on the cocoa powder when they take a bite lol.
How To Cook The Eggs
Personally, Iโm ok with raw eggs but I did test a few ways to cook it if youโre not.
- Swiss Method โ This is basically how a swiss meringue is done โ 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 itโs chilled (can also place it into an ice bath if you want to speed this up). Beat with the mascarpone once itโs chilled. Fold in the whipped egg whites in 3-4 increments (once youโre 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, thatโs ok).
- French Method โ basically the same way I make a french buttercream โ 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 itโs combined. Fold in the whipped egg whites in 3-4 increments (once youโre done cooking those)
- The exact same process can be followed for the egg whites, beating just until stiff peaks start to form.
- Custard Method โ 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 itโs chilled (or place into an ice bath if you want to speed this up). Once itโs chilled, fold in whipped egg whites in 3-4 increments (once youโre done cooking those with method 1 or 2) (or you could do the whipped cream if you donโt 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 8ร8 or something similar, itโs a flexible recipe but youโll 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 Iโve tried
- Full batch โ I photographed these in 7 ounce coupe glasses and I got 7 servings out of this amount so if you use smaller cups, youโd obviously get more and vice versa.
- Full batch โ square 8 inch pan or round 9 inch pan.
- Double batch โ 9ร13โ pan or 10โ square pan
- You can also just assemble it in any size pan, like a trifle dish, you want and if thereโs 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.
Youโre welcome for another Tiramisu recipe lol I hope you love these, my friends were obsessed!
If you have any questions, please comment down below โ those will get answered much quicker than email or through social media.
If youโve 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
Easy Oreo Tiramisu Recipe
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*.
Equipment
- 1 stand mixer or hand held mixer
- 1 8ร8 square pan or any size similar OR 7-9 cups, depending on the size*
- 2 large bowls
- 1 small bowl
Ingredients
- 120 mL (1/2 cup) espresso room temperature *see notes if you don't have an espresso machine
- 3 large eggs separated *see notes for how to cook eggs if desired
- 100 grams (1/2 cup) granulated sugar
- 1 tub (8.8oz) mascarpone cheese
- 2 tsp vanilla bean paste or beans of 1 vanilla pod
- 32 Oreos** give or take, depending on the size of your pan or cups
- cocoa powder for dusting I like dutch-processed
Instructions
- Start by brewing the espresso so it has time to cool as you prepare the cream. Place it in a shallow dish that's at least the size of an Oreo (not too big either โ but your hand has to fit in it with the Oreo lol). Place it in the fridge to cool if you have to.120 mL (1/2 cup) espresso
- Make sure to use a very clean bowl, I like to wipe down my bowl and whisk attachment a little vinegar. Place the egg whites in the clean bowl and turn the mixer up to medium speed. Stream in half of the sugar over 1 minute with the mixer going and then increase the speed to high, just until stiff peaks start to form. *see notes if you want to cook the eggs first*3 large eggs, 100 grams (1/2 cup) granulated sugar
- In another bowl (or if using the stand mixer and you donโt have a second bowl, move the egg whites to another bowl) place the egg yolks, mascarpone, vanilla and the other half of the sugar and beat at full speed, for a few minutes, until the mixture is pale and fluffy. Make sure to scrape the edge of the bowl at least once throughout.3 large eggs, 100 grams (1/2 cup) granulated sugar, 1 tub (8.8oz) mascarpone cheese, 2 tsp vanilla bean paste
- When the egg yolks are fluffy, add โ of the egg whites to the egg yolk mixture and mix them in to thin it out a bit. Then add another โ of the egg whites and gently fold it in, repeating with the last โ .
- If you're using a pan, you can skip this but if it's in a cup, I like to put a small dollop of the cream on the bottom of the cup before placing an Oreo down.
- Submerge the Oreos in the espresso for 3-5 seconds and place them flat in a the cup or the serving dish (if using a pan, you can chop up some Oreos and fill in small gaps but it doesn't really matter).32 Oreos**
- 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 because they take longer to soften.
- Dust with the cocoa powder a few hours before serving so it settles a little. Serve chilled.cocoa powder for dusting
Notes
*I photographed these in 7 ounce coupe glasses and I got 7 servings out of this amount so if you use smaller cups, youโd obviously get more and vice versa.
If making in a pan, I recommend an 8ร8 or something similar, itโs a flexible recipe but youโll run out of cream with something too big.
**If you want it just a little bit taller, use double stuffed Oreos โ theyโre more comparable to the thickness of lady fingers.
If you donโt have an espresso machine:
-
- Thereโs nothing like freshly brewed espresso (Iโm sorry to be a snob!) but I know you donโt all have an espresso machine at home so I tested this a few different ways.
-
- I love my tiramisu STRONG โ I used 4 shots of espresso (my Breville makes a double shot so I draw 2x and donโt dilute it with extra water). If I didnโt have an espresso machine, I would probably order some freshly brewed espresso from my local coffee shop to make this.
-
- Espresso Powder: this does work but it really isnโt the same. It can still be strong โ I would d 8 grams of espresso powder in 4 ounces of hot water (let it cool) โ but the flavor is definitely lacking a little so I recommend doing 3ish ounces of water and adding a little flavoring agent like an ounce of Disaronno or Kahula.
-
- Coffee: worst case scenario, this does work with brewed coffee as well but personally I find it to be a little watered down so I recommend brewing a STRONG half cup of coffee and still flavoring it with a little something something.
-
- Thereโs nothing like freshly brewed espresso (Iโm sorry to be a snob!) but I know you donโt all have an espresso machine at home so I tested this a few different ways.
-
- Sugar: I used granulated sugar in the cream and itโs really not a lot at all so I donโt
If you want your eggs cooked, here are three ways to do it:
-
- Swiss Method โ This is basically how a swiss meringue is done โ 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 itโs chilled (can also place it into an ice bath if you want to speed this up). Beat with the mascarpone once itโs chilled. Fold in the whipped egg whites in 3-4 increments (once youโre 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, thatโs ok).
-
- Swiss Method โ This is basically how a swiss meringue is done โ 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 itโs chilled (can also place it into an ice bath if you want to speed this up). Beat with the mascarpone once itโs chilled. Fold in the whipped egg whites in 3-4 increments (once youโre done cooking those).
-
- French Method โ basically the same way I make a french buttercream โ 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 itโs combined. Fold in the whipped egg whites in 3-4 increments (once youโre done cooking those)
-
- The exact same process can be followed for the egg whites, beating just until stiff peaks start to form.
-
- French Method โ basically the same way I make a french buttercream โ 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 itโs combined. Fold in the whipped egg whites in 3-4 increments (once youโre done cooking those)
-
- Custard Method โ 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 itโs chilled (or place into an ice bath if you want to speed this up). Once itโs chilled, fold in whipped egg whites in 3-4 increments (once youโre done cooking those with method 1 or 2) (or you could do the whipped cream if you donโt want to bother with cooking the egg whites).
Nutrition
Calories: 394kcalCarbohydrates: 43gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 90mgSodium: 205mgPotassium: 123mgFiber: 1gSugar: 29gVitamin A: 479IUCalcium: 57mgIron: 5mg
Tried this recipe?Let us know how it was!