This Oreo Tiramisu Recipe Uses Everyone’s Favorite Cookie for an Extra 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. I recently found a tiramisu recipe that uses Oreos instead — and it makes for the sweetest twist. Keep reading to find out more on this twist on the classic dessert along with an easy Oreo tiramisu recipe!

The basics of tiramisu

Traditional tiramisu contains layers of coffee-soaked ladyfingers, a sweetened mascarpone and egg mixture and cocoa powder. After layering the tiramisu, it's often covered and chilled in the fridge for a few hours to deepen the flavors. The end result is a treat with the right balance of rich, sweet and nutty flavors. While ladyfingers provide a sturdy base for this dessert, another cookie adds an extra touch of decadence: Oreos.

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Sweet swap for ladyfingers in tiramisu

Ladyfingers have a subtle sweetness, which is meant to complement the mascarpone cheese, coffee, cocoa powder and other ingredients. However, if you love to indulge your sweet tooth then it's worth making the dessert with Oreos instead. These cookies are the perfect sugary alternative that hold up well when soaked in coffee and layered with the mascarpone mixture and cocoa powder. Also, you can top each portion of the tiramisu with a half or whole Oreo for a tasty garnish.

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A mouthwatering Oreo tiramisu recipe

This Oreo Tiramisu recipe comes from the sister duo Alia and Radwa Elkaffas of the Food Dolls cooking blog . Not only is it packed with sweet goodness, but it's easy to whip up for a crowd!

Oreo Tiramisu

Ingredients:

• 12 extra large egg yolks, room temperature
• ½ cup granulated sugar
• ¼ cup espresso or strong black coffee, cold
• 2 tsp vanilla extract
• 8 oz. mascarpone cheese
• 2 cups cold heavy cream
• 36 to 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

Directions:

• Yield: 8 servings

1. In bowl of electric mixer or stand mixer, add egg yolks and sugar. Beat on high speed until very thick, approximately 5 to 6 minutes. Mixture will be light in color and fall down in ribbons.
2. Lower speed and add mascarpone cheese and coffee.
3. In separate bowl beat heavy cream until stiff peaks. Add to egg yolk mixture. Beat on low speed just until combined and creamy.
4. In shallow bowl or wide mug add coffee. Dip each cookie in coffee and arrange in a 11-by-8-inch baking dish. You may have to cut some cookies to cover the gaps.
5. Add ⅓ of zabaglione cream. Repeat until there's 3 layers of cookies and it ends with zabaglione cream.
6. Refrigerate at least eight hours, preferably overnight. Before serving, dust with nice thick layer of cocoa powder.
7. Bonus: You can make miniature versions of this treat by assembling them in individual glasses.

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