Oreo Tiramisu (without eggs)

When I made my mango tiramisu, it instantly became my favorite tiramisu flavor. I am a huge mango fan, so that was easy! But then this eggless Oreo tiramisu came along, and honestly, it is one of the best tiramisu recipes I have ever made.

If you want a gourmet tiramisu that is incredibly easy to make with few simple ingredients, you need to give this one a try. While the mango version is still one of my top favorites, this cookie version is just different for obvious reasons: crunchy chocolate cookies versus fresh fruit! Both are amazing!

If you want to check out the other flavours I made, here’s the list so far (they are all egg-free):

• Mango Tiramisu
• Strawberry Tiramisu
• The classic Tiramisu
• Gingerbread Tiramisu for Christmas
• Nutella Tiramisu

Ingredients to make this eggless Oreo Tiramisu:

• Mascarpone Cream: Serves as the main base for the filling. It gives the dessert its thick, smooth, and creamy texture.
• Whipping Cream: Must be cold and have at least 35% fat content so it can whip properly and hold its shape. The same cream is also used to make the ganache for the top (but without whipping).
• Granulated Sugar: Just regular white granulated sugar. This recipe uses less sugar than my other tiramisu recipes so it doesn’t get too sweet with the Oreos and ganache.
• Vanilla Extract: Boosts the flavor of the cream mixture and gives it a pleasant aroma.
• Ladyfingers: Of course! I use store-bought, feel free to make them at home (hopefully I’ll be able to share a recipe soon).
• Oreos: Standard regular ones work great, but swap in double stuf or whatever flavor you like best.
• Cold Milk: To dip the ladyfingers in, you can use coffee like in a regular Tiramisu, but I think milk is a perfect choice here!
• Chocolate (Milk or dark): For the ganache on top, use a good quality chocolate because you WILL taste it!

[Measurements are posted in the recipe card below the instructions.]

1. Add mascarpone, sugar, and vanilla extract to a bowl. Mix everything together with a spatula until fully combined.

2. Pour in the cold cream and mix with a spatula to combine first. Whip for 10 seconds on low speed, then 50 seconds on medium-high speed for a total of about one minute. Keep an eye on it so you do not overwhip or it will curdle. If it does curdle, try adding a little bit more cream and whip gently again to bring it back.

3. Quick dip ladyfingers into the cold milk so they soften without getting soggy and layer them in our dish.

Divide your mascarpone cream into 4 equal portions. Build the layers in this exact order: ladyfingers, cream, Oreos, cream, ladyfingers, cream, Oreos, cream. (I split my Oreo cookies in half, you can keep them whole if you want but when you split them in half they soak up the moisture quicker and better).

Cover the dish and refrigerate for at least one hour. It is always better to leave it for 4 hours or overnight so all the flavors soak together properly.

4. Before removing the Tiramisu from the fridge, prepare your ganache. Combine chocolate and cream in a microwave safe bowl. Microwave for 30 seconds and mix, then microwave for another 20 seconds and mix again. Do not overheat the ganache or it will split, so be patient and stick to short intervals if your microwave is strong. Mix thoroughly until glossy, then let it cool slightly.

Pour the slightly cooled ganache on top of your tiramisu, spread it evenly, and decorate however you want. Slice, serve, and enjoy.

💡Tip: The ganache will set up firm in the fridge. While it still tastes great cold, a room temperature ganache feels much smoother and more pleasant to eat. Make the ganache fresh and pour it over your tiramisu right before serving.