Oreo Tiramisu Trifle
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.
Servings: 8 servings
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.
Notes
Make ahead: build the trifle and refrigerate up to 24 hours for best flavor melding.