Tiramisu is a timeless classic, and this Oreo Tiramisu takes it to the next level! With layers of luscious chocolate cream, coffee-soaked ladyfingers, and crunchy Oreo crumbs, it’s a decadent dessert that will leave a lasting impression.
A Decadent Twist on a Classic
As I mentioned in my Eggless Tiramisu recipe, Tiramisu has always been one of my all-time favorite desserts. It’s undoubtedly in my top three, and over the years, I’ve experimented with countless variations of this classic treat, from traditional recipes to modern twists.
When it comes to desserts, Biscoff cookies and Oreos are two of my favorite ingredients to work with. They’re versatile, flavorful, and always a crowd-pleaser.
From Oreo Ice Cream to no-bake Oreo Cheesecake, I’ve used Oreos in so many creations, and they never fail to deliver a decadent dessert.
After the success of my Biscoff Tiramisu, I knew I had to try my hand at making an Oreo Tiramisu, and I’m so excited to share this recipe with you.
In this Oreo Tiramisu, I decided to layer homemade ladyfinger biscuits for the base, but you can easily substitute them with Oreo cookies for an even more indulgent twist. For the second layer, I used crushed Oreos to add a rich, chocolatey crunch.
I used three high-quality pasteurized egg yolks to create a rich and silky custard base.
I’m always mindful of kitchen waste, so I saved the egg whites and turned them into delicate meringue cookies later on.
Why You‘ll Love This Recipe
- Simple ingredients: Uses items you probably already have in your pantry or fridge.
- Rich flavors: The mascarpone, chocolate, and coffee come together beautifully.
- No baking required: It’s quick and easy to prepare, perfect for any occasion.
- Customizable: Add or skip the coffee liqueur to suit your taste.
Ingredients
Egg Yolk Mixture:
- 3 pasteurized egg yolks
- 30g granulated sugar
- 5 drops rum (optional)
Chocolate Cream Cheese Mixture:
- 250g mascarpone cheese
- 15g cocoa powder
- 15g chocolate
- 215g heavy cream (200g for whipping, 15g for melting chocolate)
Layers:
- 30 Oreo cookies (24 crushed, 6 whole for decoration)
- 9 ladyfinger biscuits
- Coffee liquid (as needed)
- Coffee liqueur (optional, adjust to taste)
Instructions
1. Making the Egg Yolk Mixture
- In a mixing bowl, combine 3 egg yolks, 30g granulated sugar, and 5 drops of rum (if using).
- Whip with an electric mixer until pale, thick, and creamy.
2. Preparing the Chocolate Cream Cheese Mixture
- In a bowl, add 250g mascarpone cheese and 15g cocoa powder. Mix until smooth and lump-free.
- Melt 15g chocolate with 15g heavy cream over a water bath, stirring until fully melted. Add to the mascarpone mixture and mix well.
- Add the prepared egg yolk mixture into the mascarpone mixture. Use a mixer to blend everything evenly until the egg yolk mixture is fully incorporated.
3. Whipping the Heavy Cream
- In a clean bowl, whip 200g heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate cream cheese mixture until well combined.
4. Preparing Oreo Crumbs and Coffee Liquid
- Remove the filling from 24 Oreos and crush them into fine crumbs. Set aside.
- Brew coffee, let it cool, and mix with coffee liqueur (if using).
5. Assembling the Tiramisu
- Quickly dip each ladyfinger into the coffee liquid for about 3 seconds. Arrange them in a single layer at the bottom of a serving dish.
- Spread a layer of chocolate cream cheese mixture over the biscuits.
- Sprinkle a layer of crushed Oreos on top.
- Repeat the steps above by adding another layer of the chocolate cheese cream mixture, followed by a layer of crushed Oreos.
6. Decoration and Chilling
- Place 6 whole Oreo cookies on top as decoration.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Frequently Asked Questions
Can I skip the rum and coffee liqueur?
Yes, both are optional. You can replace them with vanilla extract or leave them out entirely.
How long can I store Oreo Tiramisu?
It can be stored in the refrigerator for up to 3 days.
Homemade Oreo Tiramisu
Ingredients
Egg Yolk Mixture:
- 3 pasteurized egg yolks
- 30 g granulated sugar
- 5 drops rum optional
Chocolate Cream Cheese Mixture:
- 250 g mascarpone cheese
- 15 g cocoa powder
- 15 g chocolate
- 215 g heavy cream 200g for whipping, 15g for melting chocolate
Layers:
- 30 Oreo cookies 24 crushed, 6 whole for decoration
- 9 ladyfinger biscuits
- Coffee liquid as needed
- Coffee liqueur optional, adjust to taste
Instructions
Making the Egg Yolk Mixture
- In a mixing bowl, combine 3 egg yolks, 30g granulated sugar, and 5 drops of rum (if using).
- Whip with an electric mixer until pale, thick, and creamy.
Preparing the Chocolate Cream Cheese Mixture
- In a bowl, add 250g mascarpone cheese and 15g cocoa powder. Mix until smooth and lump-free.
- Melt 15g chocolate with 15g heavy cream over a water bath, stirring until fully melted. Add to the mascarpone mixture and mix well.
- Add the prepared egg yolk mixture into the mascarpone mixture. Use a mixer to blend everything evenly until the egg yolk mixture is fully incorporated.
Whipping the Heavy Cream
- In a clean bowl, whip 200g heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate cream cheese mixture until well combined.
- Preparing Oreo Crumbs and Coffee Liquid
- Remove the filling from 24 Oreos and crush them into fine crumbs. Set aside.
- Brew coffee, let it cool, and mix with coffee liqueur (if using).
Assembling the Tiramisu
- Quickly dip each ladyfinger into the coffee liquid for about 3 seconds. Arrange them in a single layer at the bottom of a serving dish.
- Spread a layer of chocolate cream cheese mixture over the biscuits.
- Sprinkle a layer of crushed Oreos on top.
- Repeat the steps above by adding another layer of the chocolate cheese cream mixture, followed by a layer of crushed Oreos.
Decoration and Chilling
- Place 6 whole Oreo cookies on top as decoration.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.