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*.
Why You’ll Love Oreo Tiramisu
- Making tiramisu is so simple, but it’s surprisingly fun to play with the different flavors.
- It combines two of the most wonderful things humans have made. Oreos and coffee… if you didn’t know, it’s one of my favorite combos ever.
- It’s super versatile and can be served in coupe glasses like I did to impress my friends 🙂 or you can make it more traditional in a pan.
If you’re a tiramisu lover, make sure to try my Tiramisu Cake and my Tiramisu Latte. They’re both family and reader favorites! I also have traditional Tiramisu and of course, even homemade ladyfingers.
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.
What is Tiramisu?
I’ve done soooo much digging to find what is actually authentic Tiramisu. It’s an italian dessert made up of ladyfingers soaked in coffee, usually espresso actually. Then it gets layered with mascarpone cream and topped with cocoa powder. Today’s recipe just replaces those lady fingers with oreos.
Some people spike the coffee with alcohol like marsala wine or brandy but I don’t think that’s as traditional in Italy (according to research lol). I left mine plain but if I were to spike it, I would go with amaretto (an italian almond flavored liqueur) because it’s more subtle and compliments the cake SO WELL.
From my understanding, mascarpone cream is traditionally made with just egg yolks, sugar and mascarpone. Some people like to add whipped egg whites or whipped cream to the cream to lighten up a little, either works great, I do the egg whites so we don’t waste them!
Ingredients & Substitutions
- Espresso: There’s nothing like freshly brewed espresso (I’m sorry to be a snob!) but I know you don’t all have an espresso machine at home so I tested this a few different ways.
- I love my tiramisu STRONG – I use 4 shots of espresso (my breville makes a double shot so I draw 2x and don’t dilute it with extra water). If I didn’t 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 isn’t the same. It can still be strong – I did 8 grams of espresso powder in 4 ounces of hot water (let it cool) – but the flavor is definitely lacking a little so I recommend 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 cup of coffee and still flavoring it with a little something something.
- You also substitute this for chocolate milk or plain milk if serving to children.
- Sugar: I used granulated sugar in the cream and it’s really not a lot at all so I don’t recommend cutting any out or substituting it.
- Eggs: I use large eggs to make the cream. I’ve made it with room temperature and cold eggs and haven’t had any issues but if you ever have issues with the egg yolks and mascarpone emulsifying, make sure they’re all cold (same temperature).
- If you don’t want to use eggs, I do have an eggless mascarpone cream in my Tiramisu cake recipe.
- Mascarpone: I tested this with different brands of mascarpone, they all worked however, some of the mascarpone’s held a little more water than others. My favorite was BelGioioso Mascarpone but if you find something with an even higher fat content, use that. The cheese should be smooth and creamy (not wet and certainly not like cottage cheese or ricotta).
- If you use another brand and you see water in it (usually at the bottom) , drain the cheese to avoid adding extra liquid to the cream but I recommend just finding a mascarpone with a thicker consistency.
- Make sure the mascarpone is cold, straight from the fridge when using.
- Vanilla: This recipe is so simple so I wanted to level it up a little by using real vanilla beans or vanilla bean paste. I recommend the beans from 1-2 pods (depending on size, how dry and how strong you want it) if you go with the pod.
- Cocoa powder: I used a dutch-process cocoa powder for a darker color on top but any unsweetened cocoa powder works.
- Oreos: any brand would probably work. You can also use double stuffed Oreos which will give it a bit more height like a traditional tiramisu because they’re a little bit thicker, closer to the size of lady fingers.
Step-by-Step Instructions
Step 1: Start by brewing the espresso so it has time to cool as you prepare the cream and place it in a shallow dish.
Step 2: 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*.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 7: Dust the cake 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.
Whipped Cream or Whipped Egg Whites
Ok I studied this a lot. I took polls on instagram, researched it on google and tested both versions several times. At first I was 100% whipped cream because it was sooo creamy and more full bodied. HOWEVER, after several more tests, the recipe I loved most is able to be made with either the whipped cream or the whipped egg whites and there’s something I love about both of them so I say either is fine!
Whipped cream is certainly more creamy and slightly thicker, making it feel just a little heavier but more indulgent.
Whipped egg whites feel SO light and a little more silky which I think is a little more tiramisu-like.
I love convenience so considering the fact that we already have the egg whites waiting for us AND it feels more authentic (even though apparently authentic is just egg yolks and mascarpone? lol) I wrote the recipe with egg whites. When I am serving Tiramisu, this is the version I make.
I used just as many egg whites as were left from the egg yolks so 3 large egg whites. This can be replaced by 1 cup of heavy whipping cream, whipped just until stiff peaks start to form (don’t over whip). If you’re doubling the recipe, you can do like 1 ¾ cup of heavy whipping cream because it is slightly more volume than the egg whites so you wouldn’t need quite as much.
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 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 you want and if there’s any cream left over, just make little individual cups or make a smaller one.
Frequently Asked Questions
Can I make this dairy free?
You can use dairy free cream cheese to replace the mascarpone and avoid the cream by using egg whites but the flavor may be a little different.
Can I make this gluten-free?
Yes you just need to buy gluten-free oreos, but should work just fine.
Can I make this ahead of time?
Oreo tiramisu is such a simple cake to make, especially since we use oreos instead of ladyfingers. But I would make the cream fresh when you’re assembling it. The whole cake should be assembled at least 1 day before serving but can be made 2-3 days in advance as well.
Feel free to brew the espresso up to a day in advance if you want and just refrigerate it.
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.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this Oreo Tiramisu, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Love, B
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*.
Equipment
- 1 stand mixer or hand held mixer
- 1 8×8 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 – 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 don’t 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 ⅓ of the egg whites to the egg yolk mixture 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.
- 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, you’d obviously get more and vice versa.
If making in a pan, I recommend an 8×8 or something similar, it’s a flexible recipe but you’ll run out of cream with something too big.
**If you want it just a little bit taller, use double stuffed Oreos – they’re more comparable to the thickness of lady fingers.
If you don’t have an espresso machine:
-
- There’s nothing like freshly brewed espresso (I’m sorry to be a snob!) but I know you don’t all have an espresso machine at home so I tested this a few different ways.
-
- I love my tiramisu STRONG – I used 4 shots of espresso (my Breville makes a double shot so I draw 2x and don’t dilute it with extra water). If I didn’t 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 isn’t the same. It can still be strong – I would d 8 grams of espresso powder in 4 ounces of hot water (let it cool) – 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.
-
- There’s nothing like freshly brewed espresso (I’m sorry to be a snob!) but I know you don’t all have an espresso machine at home so I tested this a few different ways.
-
- Sugar: I used granulated sugar in the cream and it’s really not a lot at all so I don’t
If you want your eggs cooked, here are three ways to do it:
-
- 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).
-
- 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).
-
- 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.
-
- 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)
-
- 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).
Nutrition
Calories: 394kcalCarbohydrates: 43gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 90mgSodium: 205mgPotassium: 123mgFiber: 1gSugar: 29gVitamin A: 479IUCalcium: 57mgIron: 5mg
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