Layers of espresso soaked oreos, creamy mascarpone filling, and rich cocoa powder. This is a larger version of my Oreo Tiramisu for Two, but with a slightly different filling that omits the heavy cream and uses egg whites (as a proper tiramisu should) and honestly it’s so much better. Obviously this is not a traditional tiramisu recipe, so don’t come for me but for those of you who love a twist on a classic and are obsessed with oreos like me you’re gonna want to make this one! And if you’re worried about consuming raw eggs, I got you! We’re using a unique method of tempering a sugar syrup into the egg yolks and for the egg whites we’re heating them over a pot of simmering water to make a swiss meringue. this not only brings them to a temperature that makes them safe to eat, but also creates a more stable filling!
📖 Recipe
Oreo Tiramisu
Equipment
Ingredients
- 3 eggs, separated
- 150 g (¾ cup) granulated sugar
- 28 g (2 tablespoon) water
- 454 g (2, 8 oz tubs) mascarpone, cold
- 150 g (â…” cup) freshly brewed espresso
- 40 Oreos
- Cocoa powder, for dusting
Instructions
For the tiramisu filling:
- In a large bowl, vigorously whisk the egg yolks until foamy. Set aside.
- In a small saucepan, combine half (75g) of the sugar and water. Place over medium heat and stir frequently until it reaches 240 degrees F.
- Slowly drizzle the hot sugar syrup into the egg yolks, while whisking simultaneously. Continue whisking vigorously for 1-2 minutes until the mixture has cooled.
- Once cool, whisk in the cold mascarpone until fully combined. Place the bowl in the fridge while you make the meringue.
- In a medium heat proof bowl, whisk together the egg whites, salt, and remaining (100g or ½ cup) of sugar. Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F.
- Remove the bowl from heat and use an electric mixer to beat until stiff peaks form.
- Using a rubber spatula, gently fold the meringue into the egg yolk, mascarpone mixture until fully combined.
For assembly:
- Dip one oreo at a time in the espresso and layer in the dish to cover the bottom. You may need to cut some oreos to make them fit.
- Top the first layer of soaked oreos with enough tiramisu filling to cover them well. Add another layer of oreos and top with the remaining filling. Smooth it out into an even layer, then place in the fridge for at least 3 hours or overnight.
- Just before serving, generously dust with cocoa powder.
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