Chocolate Oreo Tiramisu


There's just something so satisfying about a dessert that hits all the right notes – sweet, creamy, and with that perfect crunch. Enter Chocolate Oreo Tiramisu, the ultimate treat that checks all those boxes and then some. This indulgent twist on the classic Italian dessert takes things up a notch with layers of rich chocolate mascarpone cream, espresso-dipped Oreo cookies, and a dreamy Oreo espresso whipped cream topping. Get ready for some serious swooning!

What's even better? This Chocolate Oreo Tiramisu is a breeze to whip up. With only a handful of ingredients and simple steps, you'll have a dessert that looks and tastes like it's straight from a fancy bakery. But here's the secret – it's super easy to make, and there's absolutely no baking involved.


1 cup brewed espresso, slightly cooled
32 Oreo cookies (regular or double-stuffed)

For the Chocolate Mascarpone Cream:

1 ½ cups heavy cream
½ cup granulated sugar
¼ cup unsweetened cocoa powder
2 tablespoons black cocoa powder
1 teaspoon vanilla bean paste
6 ounces mascarpone cheese (about ¾ cup)

For the Oreo Espresso Whipped Cream:

1 cup heavy cream
½ cup granulated sugar
1 teaspoon vanilla bean paste
1 teaspoon espresso powder
3 Oreo cookies, fillings removed and crushed


Black cocoa powder


Pour the brewed coffee into a shallow dish.
Dip half of the Oreo cookies, one by one, into the brewed coffee, making sure they're fully coated but not soaked. Layer them in the bottom of a serving dish.
For the Chocolate Mascarpone Cream: In a large mixing bowl, beat the heavy cream, granulated sugar, cocoa powder, black cocoa powder, and vanilla bean paste until stiff peaks form. Gently fold in the mascarpone cheese until fully mixed.
Spoon half of the chocolate mascarpone cream over the layer of dipped Oreo cookies in the dish, spreading it evenly.
Repeat the process by dipping the remaining Oreo cookies in espresso, layering them on top of the mascarpone cream.
Spoon the remainder of the mascarpone cream over the second layer of Oreo cookies, ensuring even coverage.
For the Oreo Espresso Whipped Cream: In a separate bowl, whip the heavy cream, granulated sugar, vanilla bean paste, and espresso powder until stiff peaks form. Fold in the crushed Oreo crumbs.
Pipe the Oreo espresso whipped cream over the top layer of mascarpone cream.
Chill the tiramisu in the refrigerator for at least 4 hours, or overnight, before serving. Dust the top with cocoa powder and additional crushed Oreos for garnish.
Serve chilled and enjoy your decadent Chocolate Oreo Tiramisu!

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