Oreo cookies dipped in coffee and layered with a zabaglione cream.
- 12 extra large egg yolks (room temperature)
- 1/2 cup 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
- 1 cup espresso or strong coffee for dipping (room temperature)
- unsweetened cocoa powder for dusting
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, vanilla extract 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 11x8 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.
Refrigerate for at least eight hours, preferably overnight. Before serving, dust with a nice thick layer of cocoa powder.
*This can be made in a 13x9 baking dish for two layers of Oreo cookies!
Serving: 12g | Calories: 566kcal | Carbohydrates: 55g | Protein: 10g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 258mg | Sodium: 179mg | Potassium: 1015mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1108IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 6mg