Oreo Tiramisu

This decadent no bake, make-ahead dessert combines the classic Italian tiramisu mascarpone filling with everybody's favourite cookie... Oreos!  

Ingredients:

45 Oreo cookies

2 cups (500 ml) heavy cream

3/4 cup (150 g) sugar

1/2 tsp vanilla

16 oz (500 g) mascarpone cheese

1 1/2 cups cooled brewed coffee

Topping:

3 1/2 oz (100 g) dark chocolate, chopped

1/2 cup (50 ml) heavy cream

1 3/4 oz (50 g) white chocolate, chopped

1 tsp neutral oil 

 

10" round bowl 3"deep 

Whisk 2 cups heavy cream and 3/4 cup sugar together to form stiff peaks. In another bowl, mix the vanilla and mascarpone together. Fold this mixture into the whipped cream in 3 additions. Crush 4 or 5 Oreos and fold them in too. Pour cooled coffee into a shallow dish. Dip Oreos into coffee then arrange in a single layer in the bottom of the serving dish. Spread half the mascarpone filling then add another layer of coffee-dipped Oreos. Add the remaining mascarpone filling. Cover with plastic wrap and refrigerate for 6 hours or overnight. Microwave the dark chocolate and cream together at 30 second intervals, stirring until smooth. Cool 15-20 minutes stirring occasionally. In a separate bowl, microwave the white chocolate and oil again in 30 second intervals stirring until smooth. I used avocado oil as my neutral oil which coloured the white chocolate slightly. Use canola if you want the white to stay white. Pour the dark chocolate ganache over the chilled tiramisu. Add melted white chocolate to a small plastic bag and snip a small corner off. Pipe concentric circles on the top then pull a toothpick through the white lines, working up and down around the top of the ganache. Add about 5 or 6 crushed Oreos around the edge then place a whole Oreo in the center. Refrigerate until ready to use. Serves 12

Adapted from: simshomekitchen.com

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