Creamy, crunchy, and utterly indulgent — this Oreo Tiramisu Trifle is the kind of dessert that makes any gathering feel special without hours in the kitchen. Imagine layers of coffee-kissed Oreo crumbs and fluffy mascarpone cream that melt together in every spoonful; that’s comfort food with a fun twist. Fun fact: tiramisu literally means “pick me up” in Italian, and swap espresso for a simple brewed coffee and Oreos for ladyfingers and you’ve got a crowd-pleaser that’s both nostalgic and new. If you love quick layered desserts, you’ll also want to check out this similar version on the blog for inspiration: our original Oreo tiramisu trifle recipe.
This recipe is special because it keeps preparation simple, requires no baking, and is easy to scale for guests. It’s a great family-friendly dessert that kids adore and adults appreciate for the familiar tiramisu flavors. Ready in under 30 minutes plus chilling time, it’s the perfect make-ahead treat for holidays, potlucks, or a cozy night in. Let’s get excited — you’re about to make something spectacular.
What is Oreo Tiramisu Trifle?
Oreo Tiramisu Trifle is a playful mash-up of two classics: the Italian tiramisu and the American Oreo cookie. Why the name? Because it layers coffee-soaked Oreos and a silky mascarpone cream just like tiramisu layers ladyfingers and mascarpone. Ever wondered who decided cookies and tiramisu should hang out? Me too. Maybe someone thought, why fuss with ladyfingers when Oreos do an emotional cameo? After one bite you’ll understand why some people say “the way to a man’s heart is through his stomach.” Curious? Try it and see what the fuss is about — your dessert game is about to level up.
Why You’ll Love This:
- Decadent layered texture: crunchy cookie base topped with a pillowy mascarpone cream gives you contrast in every spoonful.
- Wallet-friendly: using Oreos and pantry coffee means big flavor without fancy ingredients, so you save money compared to buying specialty desserts.
- Flavor boosters and toppings: cocoa dusting and chocolate shavings add aroma, a hint of bitterness, and a gorgeous finish that makes this look bakery-worthy.
Compared to other desserts like classic tiramisu, this trifle is faster and more forgiving — no delicate soaking of ladyfingers required. If you enjoy playful Oreo desserts, you might also like a bite-sized treat from the blog for a snackable twist: Bunny Butt Oreo Balls. Ready to bring it to the table? Let’s make one.
How to Make:
Quick Overview
This trifle is easy, delicious, and satisfying. The technique is straightforward: whip cream, fold in mascarpone and powdered sugar for a silky filling, layer coffee-dipped crushed Oreos, and chill. You’ll get creamy texture, coffee flavor, and a little crunch in each spoonful. Standout element: the fluffy mascarpone cream that balances the cookie crunch. Prep time: about 15–20 minutes. Chill time: at least 2 hours. Total time: roughly 2 hours 20 minutes including chilling.
Ingredients
- 20 Oreo cookies, crushed (use a bag or pulse in a food processor until coarse crumbs)
- 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 brewed coffee for more flavor)
- 1 tbsp cocoa powder, for dusting
- 1/4 cup chocolate shavings, for garnish (optional)
Directions
- Chill a mixing bowl and beaters in the fridge for 10 minutes to help the heavy cream whip faster. This small step gives you fluffier results.
- Pour 1 cup cold heavy cream into the chilled bowl and whip on medium-high until soft peaks form — about 2–3 minutes. Stop once peaks hold but still look creamy.
- In a separate bowl, gently fold 1/2 cup room temperature mascarpone cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth and lump-free.
- Carefully fold the whipped cream into the mascarpone mixture with a spatula, using gentle strokes until the mixture is uniform and airy.
- Pour cooled brewed coffee into a shallow bowl. Quickly dip half of the crushed Oreos into the coffee — you want them moistened, not soggy — and press a layer of these crumbs into the bottom of serving glasses or a trifle dish.
- Spread a layer of the mascarpone mixture over the Oreo crumbs, smoothing gently with a spoon or offset spatula.
- Repeat the layering process with the remaining coffee-dipped crushed Oreos and another layer of the mascarpone cream, finishing with a top layer of cream.
- Dust the top generously with 1 tbsp cocoa powder and garnish with 1/4 cup chocolate shavings.
- Cover and refrigerate for at least 2 hours (longer is fine — overnight improves flavor melding). Serve chilled with a long spoon.
What to Serve With:
- Fresh fruit: sliced strawberries or raspberries cut through the richness and add brightness.
- Espresso or coffee: echo the coffee notes and make a classic pairing.
- Mint leaves: a small sprig brightens the presentation and flavor.
- Cheese plate: mild cheeses and crackers can balance sweetness for an adult buffet.
- Sparkling wine or Prosecco: a bubbly contrast to the creamy layers for celebrations.
Top Tips for Perfecting:
- Use room-temperature mascarpone: cold mascarpone can clump; let it sit 20–30 minutes before folding.
- Don’t over-soak Oreos: a quick dip into the coffee is enough — over-soaked crumbs will make the trifle mushy.
- Stabilize whipped cream: if you need the cream to hold longer, add 1 tsp instant clearjel or 1 tbsp cream cheese.
- Make ahead: build the trifle and refrigerate up to 24 hours — flavors meld beautifully overnight.
- Substitutions: replace mascarpone with equal parts cream cheese and heavy cream for a tangier version; use decaf coffee for a kid-friendly option.
Storing and Reheating Tips:
- Refrigeration: cover tightly and store in the fridge for up to 3 days. After 3 days the texture may soften and cookies will be very soft.
- Freezing: not recommended for best texture — freezing can separate the cream and change the mouthfeel. If you must, freeze in an airtight container for up to 1 month and thaw overnight in the refrigerator.
- Reheating: this is a chilled dessert — do not heat. Bring to serving temperature by removing from fridge 10–15 minutes before serving for softer cream.
FAQs
What can I use instead of mascarpone?
You can use a blend of 8 oz cream cheese (softened) mixed with 1/4 cup heavy cream and 2 tbsp powdered sugar to mimic mascarpone’s richness.
Can I make this gluten-free?
Yes — use gluten-free sandwich cookies instead of Oreos. Ensure your cocoa powder and chocolate shavings are certified gluten-free.
How long should I chill the trifle before serving?
At least 2 hours for the layers to set and flavors to meld. Overnight chilling gives the best texture and a more integrated flavor.
Can I prepare this for a crowd?
Absolutely. Scale the ingredients and assemble into a large trifle dish or multiple serving glasses. It’s an easy make-ahead dessert for parties.
Is it okay to use store-bought whipped cream?
For best texture and stability use freshly whipped heavy cream. Store-bought whipped toppings can be used in a pinch but may taste different and be less stable.
Conclusion
This Oreo Tiramisu Trifle is proof that simple ingredients and small tricks yield big results — creamy mascarpone, coffee-kissed cookie layers, and a gorgeous finish make it a hit with everyone. It’s easy enough for weeknights and elegant enough for special occasions, and best of all you can prepare it ahead to save time on dessert day. If you’d like an official inspiration and a slightly different take on Oreo tiramisu, check out this tested recipe for extra ideas: OREO Tiramisu Parfaits recipe. Give it a try, share with friends, and enjoy every delightful spoonful.
Oreo Tiramisu Trifle
Equipment
- Mixing Bowl
- Trifle Dish or Serving Glasses
- Electric Mixer
Ingredients
Ingredients
- 20 cookies Oreo cookies, crushed (use a bag or pulse in a food processor until coarse crumbs)
- 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 brewed coffee for more flavor)
- 1 tbsp Cocoa powder, for dusting
- 1/4 cup Chocolate shavings, for garnish (optional)
Instructions
- Chill a mixing bowl and beaters in the fridge for 10 minutes to help the heavy cream whip faster.
- Pour 1 cup cold heavy cream into the chilled bowl and whip on medium-high until soft peaks form — about 2–3 minutes.
- In a separate bowl, gently fold 1/2 cup room temperature mascarpone cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth and lump-free.
- Carefully fold the whipped cream into the mascarpone mixture with a spatula until the mixture is uniform and airy.
- Pour cooled brewed coffee into a shallow bowl. Quickly dip half of the crushed Oreos into the coffee and press a layer of these crumbs into the bottom of serving glasses or a trifle dish.
- Spread a layer of the mascarpone mixture over the Oreo crumbs, smoothing gently.
- Repeat the layering process with the remaining coffee-dipped crushed Oreos and another layer of the mascarpone cream, finishing with a top layer of cream.
- Dust the top generously with cocoa powder and garnish with chocolate shavings.
- Cover and refrigerate for at least 2 hours before serving.