20oreos, 2 whole, the rest cut to fit the cup as pictured above
cocoa powder for dusting
Instructions
For the tiramisu filling:
In a medium heat proof bowl, whisk together the egg yolks and sugar until fully combined.
Place the bowl over a pot of simmering water. Constantly whisk the yolk, sugar mixture for about 8 minutes or until the sugar has completely dissolved.
Remove bowl and allow to cool for a few minutes.
Once cool, whisk in the mascarpone.
In a separate bowl, combine the heavy cream and vanilla, then whip to medium peaks. (Careful not to over-whip!)
Gently fold the whipped cream into the other mixture until fully combined. Set aside.
For assembly:
Start with a layer of oreos - dip the oreos quickly into the cooled coffee and place in the bottom of the cup. (I used two mini cocottes, but you can use just about anything!)
Top the oreos with about 3 tablespoons of the tiramisu filling, spreading it evenly. Then dust the top with cocoa powder.
Repeat this layering process two more times.
For the top layer of filling, you can either spread it on or pipe it on with a small round piping tip, then finish with a final dusting of cocoa powder.
Allow the tiramisu to chill in the fridge for about an hour before serving.
Notes
Since oreos are extremely sweet, this dessert is VERY rich. If you are not a big fan of overly sweet desserts, you might want to consider using traditional lady fingers instead.
You can easily cut this recipe in half for an even smaller serving!