Cookies Cream Tiramisu

Name: Cookies Cream Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Yield: 6 generous portions
Cuisine: Italian Fusion
Ingredients: 3 large eggs, separated; 50 g caster sugar; 1 tsp pure vanilla extract; 250 g mascarpone, well chilled; 200 ml cold heavy cream (30% fat); 12 Oreo cookies; 12 Speculoos cookies; 200 ml cold whole milk or strong coffee; 1 Tbsp unsweetened cocoa powder (optional); 2 Tbsp coffee liqueur (optional); 50 g finely chopped dark chocolate (optional); Chocolate curls or mini Oreos for garnish

Cookies Cream Tiramisu is the ultimate no-bake dessert that layers Oreos, Speculoos, and billowy mascarpone cream into one irresistible treat. In just 20 minutes of hands-on time you can assemble a make-ahead masterpiece that chills to perfection for any occasion.

Ingredients:

3 large eggs, separated
50 g caster sugar
1 tsp pure vanilla extract
250 g mascarpone, well chilled
200 ml cold heavy cream (30 % fat)
12 Oreo cookies
12 Speculoos (Biscoff-style) cookies
200 ml cold whole milk — or strong coffee for an adult version
1 Tbsp unsweetened cocoa powder (optional, for dusting)
Optional flavor boost: 2 Tbsp coffee liqueur (adult-only)
Optional texture twist: 50 g finely chopped dark chocolate
Serving suggestion: chocolate curls or mini Oreos for garnish

Instructions:

Whip the yolks and sugar. In a spotless mixing bowl, beat the egg yolks with the caster sugar and vanilla until the mixture turns pale, thick, and doubles in volume — about 3 minutes with an electric mixer.
Fold in mascarpone. Add the chilled mascarpone to the yolk mixture. Beat on low just until smooth and lump-free, scraping the bowl as needed.
Whip the cream. In a second bowl, whip the heavy cream to soft peaks that gently curl over when the beaters are lifted.
Beat the egg whites. In a third, grease-free bowl, whisk the egg whites to stiff, glossy peaks.
Combine and lighten. Using a wide spatula, fold the whipped cream into the mascarpone base. Once incorporated, gently fold in the beaten egg whites in two additions, keeping as much air as possible. (If using, fold in the chopped dark chocolate now.) Refrigerate the cream while preparing the cookies.
Prep the dipping liquid. Pour the cold milk — or strong coffee with coffee liqueur — into a shallow dish.
Create the first cookie layer. Working one Oreo at a time, dip briefly (1-2 seconds per side) and arrange a single layer in a 20 cm square dish or six individual glasses.
Add cream. Spoon and level one-third of the mascarpone mixture over the Oreo base.
Second cookie layer. Quickly dip each Speculoos cookie, arrange over the cream, and top with another third of the mascarpone mixture.
Final layer. Roughly crush the remaining Oreos and Speculoos together, scatter as the third cookie layer, and blanket with the last third of mascarpone cream, smoothing the surface.
Chill. Cover tightly with plastic wrap and refrigerate for at least 4 hours — 8 hours yields the best flavor, texture, and sliceable structure.
Finish & serve. Right before serving, dust evenly with unsweetened cocoa powder and garnish with chocolate curls or mini Oreos. Scoop or slice to ensure every portion features both cookies and plenty of cloud-like cream.