Oreo Tiramisu Trifle
Creamy, crunchy, and utterly indulgent — this Oreo Tiramisu Trifle is a dessert that hits all the right notes: silky mascarpone cream, coffee-kissed cookie layers, and a chocolatey finish that makes every spoonful a celebration.
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Servings: 6 servings
Equipment
- Mixing Bowl
- Whisk
- Trifle Dish or Serving Glasses
Ingredients
Ingredients
- 20 cookies Oreo cookies, crushed (about 2 cups crushed; reserve a few whole or halved for garnish if desired)
- 1 cup Heavy cream cold
- 1/2 cup Mascarpone cheese room temperature
- 1/4 cup Powdered sugar sifted
- 1 tsp Vanilla extract
- 1/2 cup Brewed coffee cooled (use strong coffee or espresso for more intense flavor)
- 1 tbsp Cocoa powder for dusting
- 1/4 cup Chocolate shavings for garnish
Instructions
- Chill a mixing bowl and whisk or beaters in the fridge for 10 minutes to help the cream whip better. Brew coffee and let it cool completely before use.
- Place the Oreos in a large zip-top bag and crush with a rolling pin until you have mostly crumbs with some small chunks for texture. Measure about 2 cups.
- Pour the cold heavy cream into the chilled bowl and whip on medium-high speed until soft peaks form — about 2 to 3 minutes.
- In a separate bowl, stir the mascarpone cheese briefly to loosen. Gently fold the mascarpone, powdered sugar, and vanilla extract into the whipped cream until smooth and fluffy.
- Pour the cooled coffee into a shallow bowl. Quickly dip half of the crushed Oreos into the coffee — you’re not soaking them, just moistening so they soften slightly.
- Spoon a layer of coffee-dipped Oreo crumbs into the bottom of your serving glasses or a trifle dish. Spread a layer of the mascarpone mixture over the Oreos. Repeat the process with the remaining dipped Oreos and cream, finishing with a top layer of mascarpone cream.
- Dust the top layer with cocoa powder and sprinkle chocolate shavings over the surface. Cover and refrigerate for at least 2 hours (overnight is best) to let flavors meld and layers set.
- When ready, serve chilled and scoop a spoonful to get all layers in each bite.
Notes
Let mascarpone sit at room temperature for 10–15 minutes so it folds easily without lumps. Quick dips in the coffee prevent a soggy trifle; you want a bit of texture left.