This delectable dessert recipe is the stuff of dreams. Our Oreo tiramisu is rich and creamy. It is best made a day in advance of serving it, making it a great dessert to serve at a dinner party!
The history of Oreos
Can you believe that Oreos have been around for over 100 years?! Milk’s favorite cookie was first launched in March of 1912, and the cookies looked pretty much the same as they do now. Interestingly enough, the Oreo was a knock off of a popular cookie called Hydrox made by the Sunshine company.
Even though Oreo was not the original black and white cookie, it became the most popular. After a century of production, Oreos have pretty much stayed the same! While there are tons of varieties and sizes, the original cookie recipe has remained unchanged. Oreos notoriously have just 11 ingredients!
Are Oreos vegan?
The most interesting thing about Oreos is that they are vegan! Can you believe that Oreos, a cookie meant to go with milk, are made without any animal products?! It’s true. The cream filling is not actually made from cream! However, their factories do handle dairy products so there is an advisory for anyone with a severe dairy allergy due to potential cross contamination during production.
And surprisingly enough, the reason Oreos are vegan has nothing to do with appealing to the plant based or dairy free communities.
In the late 90s, Oreos first competitor Hydrox made a comeback in the cookie industry. At the time, Oreo used lard to bind the “cream” filling and Hydrox did not. As a result, Hydrox cookies were able to get Kosher certification and heavily appealed to the Jewish communities in the US. In an effort to compete, Oreo swapped out lard for a plant-based fat, and shortly thereafter Hydrox went out of business.
What is tiramisu
Tiramisu is a classic creamy dessert that is rich and almost savory! It is an Italian dessert that calls for layers of whipped mascarpone (called zabaglione), espresso-soaked ladyfinger cookies, and cocoa powder. The Italian words “Tirami Su” actually mean pick me up! We love this translation because it is the perfect name to describe this dessert!
Our version of tiramisu involves our favorite cookie – Oreos! We find that replacing the ladyfingers with Oreos makes tiramisu so delicious. The Oreo cookies soak up the coffee so well and the cream filling makes it all the more sweet!
How to make our Oreo tiramisu
- Add egg yolks and sugar to a bowl to mix. You can use an electric hand mixer or a stand mixer for this!
- Beat the egg yolks and sugar together on high speed until the mixture is very thick. This should take about 5 minutes. You are looking for a light cream color and a loose texture that can be spooned into ribbons!
- Once you get the right texture, lower the speed of the mixer and add in the mascarpone cheese followed by the coffee and vanilla extract.
- Separately, but also using an electric or stand mixer, whip heavy cream until it forms stiff peaks.
- Add the whipped cream in to the egg yolk mixture. You can either fold it in with a spatula or whisk on a low speed. Don’t go overboard with mixing – you just want it to be creamy! This is your zabaglione cream!
- In a wide rimmed bowl, add coffee. Dip each Oreo cookie in the coffee and arrange them flat across the bottom of a baking dish. You want there to be as few gaps as possible, so feel free to cut the cookies to fill space.
- Next, add about one third of your zabaglione cream. Add another layer of coffee-dipped Oreos. Repeat this step.
- Finish off the tiramisu with a final top layer of zabaglione cream.
- Refrigerate for at least eight hours before serving. We recommend letting it chill overnight for the best texture!
- Dust cocoa powder over the top right before serving!
How to store Oreo tiramisu
Since this recipe works best chilled, it stores very well! However, because of the zabaglione cream, it does not store for quite as long as some of our other recipes.
You will want to store any leftover tiramisu in an airtight container in the fridge. It will last up to 3 days after the day that you assemble it. You can always dust with fresh cocoa powder when you’re ready to eat, or top it with whipped 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 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.
- Refrigerate for at least eight hours, preferably overnight. Before serving, dust with a nice thick layer of cocoa powder.