French Silk Tiramisu
French Silk Tiramisu
Ingredients
For the Oreo Crust
- 24 Oreo cookies, finely crushed (about 2 cups crumbs)
- 1/2 cup unsalted butter, melted
For the French Silk Pie Filling
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
For the Coffee Soak
- 1 cup brewed coffee, strong, cooled
- 2 tablespoons granulated sugar
- 1/4 cup espresso, freshly brewed, cooled
For the Mascarpone Whipped Cream
- 8 ounces mascarpone cheese, cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For Assembly and Garnish
- 24 ladyfingers, savoiardi type
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Prepare the Oreo Crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Mix thoroughly with a spatula until the crumbs are moistened and hold together.
⏱️ 5 min
- 2
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 5 min
- 3
Prepare the French Silk Pie Filling: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the unsweetened cocoa powder and vanilla extract to the butter mixture. Mix on low speed until just combined, then increase to medium speed and beat until smooth and well incorporated.
⏱️ 3 min
- 5
In a separate cold bowl, whip 1 cup of cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate mixture with a spatula until just combined, being careful not to deflate the cream.
⏱️ 5 min
- 6
Spread the French silk pie filling evenly over the chilled Oreo crust in the springform pan. Return the pan to the refrigerator to chill for at least 30 minutes to allow the filling to firm up slightly.
⏱️ 5 min
- 7
Prepare the Coffee Soak: In a shallow bowl, combine the cooled brewed coffee, granulated sugar, and cooled freshly brewed espresso. Stir until the sugar dissolves completely.
⏱️ 2 min
- 8
Prepare the Mascarpone Whipped Cream: In a large cold bowl, combine the cold mascarpone cheese, granulated sugar, vanilla extract, and 1 1/2 cups cold heavy cream. Whip with an electric mixer on medium-high speed until the mixture is light, fluffy, and holds soft peaks.
⏱️ 5 min
- 9
Assemble the Tiramisu: Quickly dip individual ladyfingers into the prepared coffee soak, ensuring they are moistened but not soggy. Arrange a single layer of coffee-soaked ladyfingers over the French silk pie filling in the pan.
⏱️ 5 min
- 10
Spread half of the mascarpone whipped cream evenly over the layer of ladyfingers. Repeat the process with a second layer of coffee-soaked ladyfingers.
⏱️ 5 min
- 11
Pipe or spread the remaining mascarpone whipped cream on top of the second layer of ladyfingers, creating decorative swirls or a smooth finish.
⏱️ 5 min
- 12
Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 5 min
- 13
Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
French Silk Tiramisu
For the Oreo Crust
- 24 Oreo cookies, finely crushed (about 2 cups crumbs)
- 1/2 cup unsalted butter, melted
For the French Silk Pie Filling
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
For the Coffee Soak
- 1 cup brewed coffee, strong, cooled
- 2 tablespoons granulated sugar
- 1/4 cup espresso, freshly brewed, cooled
For the Mascarpone Whipped Cream
- 8 ounces mascarpone cheese, cold
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For Assembly and Garnish
- 24 ladyfingers, savoiardi type
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
Prepare the Oreo Crust: In a medium bowl, combine the finely crushed Oreo cookies and melted butter. Mix thoroughly with a spatula until the crumbs are moistened and hold together.
⏱️ 5 min - 2
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 5 min - 3
Prepare the French Silk Pie Filling: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the unsweetened cocoa powder and vanilla extract to the butter mixture. Mix on low speed until just combined, then increase to medium speed and beat until smooth and well incorporated.
⏱️ 3 min - 5
In a separate cold bowl, whip 1 cup of cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the chocolate mixture with a spatula until just combined, being careful not to deflate the cream.
⏱️ 5 min - 6
Spread the French silk pie filling evenly over the chilled Oreo crust in the springform pan. Return the pan to the refrigerator to chill for at least 30 minutes to allow the filling to firm up slightly.
⏱️ 5 min - 7
Prepare the Coffee Soak: In a shallow bowl, combine the cooled brewed coffee, granulated sugar, and cooled freshly brewed espresso. Stir until the sugar dissolves completely.
⏱️ 2 min - 8
Prepare the Mascarpone Whipped Cream: In a large cold bowl, combine the cold mascarpone cheese, granulated sugar, vanilla extract, and 1 1/2 cups cold heavy cream. Whip with an electric mixer on medium-high speed until the mixture is light, fluffy, and holds soft peaks.
⏱️ 5 min - 9
Assemble the Tiramisu: Quickly dip individual ladyfingers into the prepared coffee soak, ensuring they are moistened but not soggy. Arrange a single layer of coffee-soaked ladyfingers over the French silk pie filling in the pan.
⏱️ 5 min - 10
Spread half of the mascarpone whipped cream evenly over the layer of ladyfingers. Repeat the process with a second layer of coffee-soaked ladyfingers.
⏱️ 5 min - 11
Pipe or spread the remaining mascarpone whipped cream on top of the second layer of ladyfingers, creating decorative swirls or a smooth finish.
⏱️ 5 min - 12
Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 5 min - 13
Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.