This cookies and cream tiramisu is made with chocolate sandwich cookies dipped in coffee, layered with silky mascarpone filling— a twist on a classic dessert!
What you’ll need:
- Chocolate sandwich cookies: I used Back to Nature’s Classic creme cookies for this recipe
- Coffee: I used strongly brewed coffee for this but feel free to use espresso.
- Heavy whipping cream: Make sure it has at least 35% milkfat to ensure soft peaks when whipping.
- Mascarpone cheese: This recipe calls for mascarpone cheese, which is mild and creamy, but you can substitute it with cream cheese.
- Egg yolks: to create an extra luxurious silky filling.
- Vanilla paste: I used vanilla paste, but you can use vanilla extract instead.
- Cocoa powder: for dusting the top of the tiramisu.
How to make Cookies and Cream Tiramisu:
- Make the filling. In a mixing bowl, add your egg yolks, sugar, and vanilla paste. Place the mixing bowl over a double boiler on low heat, and beat the yolk-sugar mixture until it is fluffy and has thickened. We are looking for a light cream color!
- Whisk the yolk mixture. Take the mixing bowl off the double boiler and add your softened mascarpone cheese to the whipped yolk. Using a whisk, gently fold in the mascarpone cheese just until incorporated, making sure not to over-mix it!
- Make the whipped cream. In another bowl, using an electric mixer, whip the cream until soft peaks form. We want a fluffy, silky texture here. Gently fold the whipped cream into the mascarpone mixture just until combined.
- Assemble. Dip the chocolate sandwich cookies in the strongly brewed coffee and place them in a single layer of an 8″x 8″ dish. Spread half of the mascarpone mixture on top of the cookies. Repeat this step with the remaining ingredients.
- Chill the tiramisu. Cover and refrigerate the tiramisu for at least 8 hours or overnight.
- Dust cocoa powder over the top right before serving.
Watch how to make this Cookies and Cream Tiramisu
More Favorite Recipes
- Korean Potato Salad
- Chili Crisp Mac and Cheese
- Bulgogi Beef Banh Mi
- Chicken Katsu (Japanese Fried Chicken Cutlet)
- Korean Curry Rice
- Garlic Sesame Noodles
I hope you enjoy this recipe for cookies and cream tiramisu! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
Ingredients
- 26 Chocolate sandwich cookies
- 8 oz. Mascarpone cheese, softened
- 4 egg yolks
- ½ cup sugar
- 1 teaspoon vanilla paste
- 1 cup heavy whipping cream
- ½ cup strongly brewed coffee, or espresso
- ¼ cup cocoa powder, for dusting
Instructions
- Make the filling. In a mixing bowl, add your egg yolks, sugar, and vanilla paste. Place the mixing bowl over a double boiler on low heat, and beat the yolk-sugar mixture until it is fluffy and has thickened. We are looking for a light cream color!
- Whisk the yolk mixture. Take the mixing bowl off the double boiler and add your softened mascarpone cheese to the whipped yolk. Using a whisk, gently fold in the mascarpone cheese just until incorporated, making sure not to over-mix it!
- Make the whipped cream. In another bowl, using an electric mixer, whip the cream until soft peaks form. We want a fluffy, silky texture here. Gently fold the whipped cream into the mascarpone mixture just until combined.
- Assemble. Dip the chocolate sandwich cookies in the strongly brewed coffee and place them in a single layer of an 8"x 8" dish. Spread half of the mascarpone mixture on top of the cookies. Repeat this step with the remaining ingredients.
- Chill the tiramisu. Cover and refrigerate the tiramisu for at least 8 hours or overnight.
- Dust cocoa powder over the top right before serving.
Did you try this recipe?
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