Oreo Tiramisu is a delicious twist on an Italian classic, this no bake dessert is easy to make and has a gluten free option.

Hands down, this is one of my ultimate favorite recipes! I like to whip this up for gatherings or keep it in the freezer for when I need a sweet treat. I love the use of oreo’s because that way you can easily make this recipe gluten free and I totally prefer an oreo over a lady finger. And, not to fret if you can’t find any mascarpone cheese anywhere, you can just use full fat cream cheese.
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INGREDIENTS YOU NEED
- 6 egg yolks room temperature
- 1/2 cup sugar
- 1 cup espresso
- 2 tsp vanilla extract
- 16 oz marscapone room temperature
- 2 cups whipping cream
- 1 package oreos
- 2 tbsp cocoa powder

Instructions To Make Oreo Tiramisu
- In a bowl whisk together your egg yolks and sugar, place the bowl over a saucepan with boiling water (on low heat). Make sure that your bowl is not touching the water.
- Continually whisk the egg yolks and sugar for 8-10 minutes until the egg mixture reaches 160 degrees F. Remove from the heat and allow it to cool slightly.
- In a separate bowl, using an electric mixer whip the mascarpone with vanilla until creamy and well combined. Beat in your warm egg yolk mixture and set aside.
- In another bowl, beat your heavy cream until medium peaks form, then gently fold in the mascarpone mixture.
- Dip your Oreos in the espresso quickly so they do not get soggy. Arrange in a single layer in an 8-inch square dish. OR you can do multiple layers in a glass.
- Spread half of your mascarpone cream over the first layer of the Oreos, followed by another layer of dipped Oreos, and finally top with the remaining mascarpone cream.
- Cover with plastic wrap, and chill in the fridge for at least 3 hours, preferably overnight.
- Using a sieve, dust the top of your tiramisu with cocoa powder right before serving. Slice and enjoy!

Products

Oreo Tiramisu
Ingredients
- 6 egg yolks room temperature
- 1/2 cup sugar
- 1 cup espresso
- 2 tsp vanilla extract
- 16 oz marscapone room temperature
- 2 cups whipping cream
- 1 package oreos Use gluten free if needed
- 2 tbsp cocoa powder
Instructions
- In a bowl whisk together your egg yolks and sugar, place the bowl over a saucepan with boiling water (on low heat). Make sure that your bowl is not touching the water.
- Continually whisk the egg yolks and sugar for 8-10 minutes until the egg mixture reaches 160 degrees F. Remove from the heat and allow it to cool slightly.
- In a separate bowl, using an electric mixer whip the mascarpone with vanilla until creamy and well combined. Beat in your warm egg yolk mixture and set aside.
- In another bowl, beat your heavy cream until medium peaks form, then gently fold in the mascarpone mixture.
- Dip your Oreos in the espresso quickly so they do not get soggy. Arrange in a single layer in an 8-inch square dish. OR you can do multiple layers in a glass.
- Spread half of your mascarpone cream over the first layer of the Oreos, followed by another layer of dipped Oreos, and finally top with the remaining mascarpone cream.
- Cover with plastic wrap, and chill in the fridge for at least 3 hours, preferably overnight.
Nutrition
Frequently Asked Questions About Oreo Tiramisu
Yes, instead of placing in the fridge you can place in the freezer for up to 4 months in an airtight container. Sprinkle with cocoa powder when it is thawed and ready to serve.
Store covered in your fridge for up to 6 days.
Not to worry! You can easily sub room temperature cream cheese mixed with a 1/4 cup of sour cream
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omg so good! much better then lady fingers lol