Ingredients
Espresso Mixture
- 120 mL espresso (room temperature)
Cream Mixture
- 3 large eggs (separated)
- 100 grams granulated sugar
- 227 grams mascarpone cheese
- 2 tsp vanilla bean paste or seeds from 1 vanilla pod
Assembly
- 32 Oreos (adjust amount based on serving vessels)
- Cocoa powder for dusting (preferably Dutch-processed)
Instructions
- Prepare Espresso: Brew 120 mL of espresso and pour it into a shallow dish roughly the size of an Oreo biscuit. Let it cool to room temperature, placing it in the refrigerator if needed.
- Whip Egg Whites: Using a very clean bowl, add the 3 egg whites and beat at medium speed while slowly streaming in half of the sugar (50 grams) over 1 minute. Increase speed to high and whip until stiff peaks form. If preferred, cook the eggs first following safety notes.
- Mix Egg Yolks and Mascarpone: In a separate bowl, combine the 3 egg yolks, mascarpone cheese, remaining 50 grams sugar, and vanilla bean paste. Beat at high speed for several minutes until the mixture is pale and fluffy, scraping the bowl edges intermittently.
- Fold Egg Whites into Yolks Mixture: Add one-third of the whipped egg whites into the yolk mixture and mix thoroughly to lighten it. Then gently fold in the remaining egg whites in two additional portions, preserving the airy texture.
- Layer Preparation: If using cups, place a small dollop of the mascarpone cream at the bottom before adding Oreos. This step can be skipped if using a pan.
- Soak Oreos: Dip Oreos into the cooled espresso for 3-5 seconds to soften, then place them flat in the cups or serving dish. Chop extra Oreos if desired to fill gaps when using a pan.
- Assemble Layers: Spread half of the mascarpone cream over the first Oreo layer. Repeat with another Oreo layer and top with the remaining cream. Cover and refrigerate for at least 8 hours or overnight to allow flavors to meld and Oreos to soften.
- Finish and Serve: Before serving, dust the tiramisu generously with Dutch-processed cocoa powder. Let the cocoa settle for a few hours if possible, then serve chilled.
Notes
- For extra safety, you can gently cook the eggs by whisking eggs and sugar over a double boiler until 160°F (71°C) before proceed to whip them.
- If you don’t have an espresso machine, strong brewed coffee or instant espresso powder mixed with hot water can be used as a substitute.
- The number of Oreos can be adjusted based on pan or cup size; 32 is an approximate total for 9 servings.
- Chilling overnight improves texture and allows Oreos to fully soften.
- Use Dutch-processed cocoa powder for a richer chocolate flavor in dusting.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
