This Easy Tiramisu Recipe Uses Everyone’s Favorite Cookie for an Even More Decadent Twist
Tiramisu is one of the best after-dinner desserts, thanks to its rich espresso flavor. The sweetness of the cream pairs perfectly with the ladyfingers dipped in coffee. But it doesn’t always have to be ladyfingers. This tiramisu recipe I tried uses Oreos instead — and it makes for the sweetest twist!
A tiramisu recipe usually calls for a more neutral cookie layer to make it less sweet. This usually helps bring out the coffee flavor and pairs well with most meals. While it’s delicious, if you’re a sweet tooth like me, it doesn’t always hit the post. That’s why I immediately had to try this recipe from Instagram account Food Dolls when I found it.
The account is run by sister duo Alia and Radwa Elkaffas, and their easy-to-make recipes often go viral. In this one, they dip Oreo cookies into the coffee and layer them between the cream to build the tiramisu. Thankfully, they also include instructions that are simple to follow and a video of them making it.
What you need for the Oreo tiramisu recipe:
According to the sisters, here’s what you need to make it:
- 12 extra large egg yolks, room temperature
- 1/2 granulated sugar
- 1/4 cup espresso or strong black coffee, cold
- 2 tsp vanilla extract
- 8 oz. mascarpone cheese
- 2 cups cold heavy cream
- 36-42 Oreo Cookies (a family pack of Oreos will work perfectly).
- 1 cup espresso or strong coffee for dipping, room temperature
- unsweetened cocoa powder for dusting
- 11×18 baking dish (or 13×9).
How to build your tiramisu:
- In a bowl of an electric mixer or stand mixer add egg yolks and sugar. Beat on high speed until very thick, approximately 5-6 minutes. Mixture will be light in color and fall down in ribbons.
- Lower the speed and add mascarpone cheese and coffee.
- In a separate bowl beat heavy cream until stiff peaks. Add to the egg yolk mixture. Beat on low speed just until combined and creamy.
- In a shallow bowl or wide mug add coffee. Dip each cookie in coffee and arrange in a 11×8 baking dish. You may have to cut some cookies to cover the gaps.
- Add 1/3rd of the zabaglione cream. Repeat. You should have three layers of cookies and ending with the zabaglione cream.
- Refrigerate for at least eight hours, preferably overnight. Before serving, dust with a nice thick layer of cocoa powder.
There you have it! The only thing left to do is resist the temptation of tasting TK your tiramisu right away. I dove in before it was totally chilled and got a creamy mess instead. But in the end, this was the best tiramisu I’ve ever had.
