Oreo Tiramisu with Chocolate Ganache Drizzle

Notes:
– Recipe serves 15-18
– For this tiramisu, you will need a 9×13″ baking dish.

For the cookie layer:
In a shallow baking dish, mix together your whole milk and vanilla extract. Set aside.

For the mascarpone filling:

In a mixer bowl with your whisk attachment, quickly beat the room temperature mascarpone with the 5 tablespoons of powdered sugar. This will only take about 10 seconds. Mix until just combined—mascarpone can break easily if over mixed.

With mixer on low, add your cold 1 1/2 cups heavy whipping cream. Turn speed back up to medium high and whisk until mixture is thickened and soft peaks form, about 1-2 minutes. Set aside in the fridge.

For the sweetened whipped cream layer:

In another stand mixer bowl (I only have one stand mixer bowl, so I transferred my mascarpone filling to another bowl before placing in the fridge, washed bowl and dried thoroughly) add your 1 1/4 cups cold heavy whipping cream.

Beat on high with your whisk attachment until it starts to froth and thicken. Then, while mixer is still beating, slowly add your vanilla sugar and vanilla extract. Beat on high until soft-medium peaks form. At this stage the peak just barely wants to droop when whisk attachment is turned upside down. Set aside in fridge.

For the chocolate ganache drizzle:

Weigh out your chocolate chips and add them into a heat safe bowl.

In a very small sauce pot, add your 1/4 cup heavy whipping cream and gently bring to an almost-boil, over low heat. Once tiny bubbles start to form along the sides, you’re close. Pour hot cream directly over your chocolate chips and allow to sit 1-2 minutes before whisking together. Then whisk until smooth and sauce-like. Set aside.

To assemble the tiramisu:

Dip 30 Oreos (or Joe Joes) into your vanilla and milk mixture, one by one, and lay them flat in one layer on the bottom of your 9×13″ pan. Make sure to flip the cookies over again and again in the milk mixture until they are thoroughly soaked, but not falling apart. They’ll soften once they sit in the pan a few seconds.

Next, spread 1/2 of the mascarpone filling over your Oreo layer, doing so carefully. Make sure to spread the layer evenly and cover all the sides. Gently tap pan on counter a few times to settle the mascarpone layer even more.

Dip 30 more Oreos (or Joe Joes) into the milk mixture the same way we previously did, and place on top of your mascarpone layer.

Follow with your second half of mascarpone filling. Smooth and spread out evenly over your new Oreo layer, making sure to cover all the sides of the pan. Tap pan on counter a few more times, to settle filling.

Add another layer of milk dipped Oreos, about 30 over the top of your mascarpone layer. Top those Oreos with your sweetened whipped cream! Again, make sure to spread evenly over the entire cake and reach all the sides. Tap pan on counter once more to settle the layers.

Finally, drizzle the entire top of cake with your chocolate ganache sauce!

Cover dish with plastic wrap and allow to sit in the fridge for 8 hours, but preferably 24. Allow to sit out at room temperature about 30 minutes before serving, to allow Oreo cream filling to soften a tad. When you’re ready to serve, dip a knife in some hot water and dry before making each slice!

This cake should be made a day ahead, but can be made up to two, should you need.