I was recently asked by Oreo Australia to create a recipe celebrating the fact that gluten free Oreo cookies have finally reached our shores. An easy request, really! Let’s make a gluten free Oreo Tiramisu.
This Tiramisu is inspired by the classic Tiramisu but with couple of twists. Firstly, of course, we’re using gluten free Oreo cookies in place of Savoiardi. Secondly, we’re using a combination of whipping cream/thickened cream and mascarpone instead of the more traditional egg base.
Recipe notes
This recipe uses 4 X 95g sized packets of gluten free Oreo cookies and serves 9-12+ people.
In my experience, Oreos don’t absorb liquid in the same way savoiardi do. I don’t know why I am surprised given they are a completely different style of cookie, but anyway. I recommend using straight up espresso rather than strong coffee, if you can. We want to get that pure coffee flavour into the Tiramisu and I found that a coffee water mixture left me lacking.
Mascarpone can be a finicky ingredient, particularly in summer. It is prone to splitting when warm, so I recommend keeping it in the fridge until right before you need it. Some cheaper brands of mascarpone are not thick and will make your Tiramisu too runny. I recommend checking the consistency of your mascarpone before you start and scaling down the cream to help thicken the mixture if need be.
To amp up the chocolate flavour, I recommend sprinkling cocoa on top of the cookie layer and on top of the cream layer each time you layer upwards. Dutch processed cocoa is always my cocoa of choice. Even more rich and decadent? Finely grated dark chocolate instead of cocoa.
On the note of the cocoa, leave the top of the Tiramisu bare (cocoa free) until you serve your Tiramisu. This way it won’t soak in and the top will still have that lovely reddish colour.
Notes on the cream and mascarpone
This recipe, as discussed, uses equal parts thickened cream (35% fat) and good quality mascarpone. Make sure the mascarpone is cold because it is a bit of a finnicky ingredient and splits quite easily.
I recommend a good quality mascarpone that is nice and thick. In Australia, I used Montefiore brand. With something as important as Tiramisu, I think it’s important to splurge on the good stuff. You can use store brand thickened cream, but mascarpone is a key ingredient so I do recommend a good brand.
Thickened cream is the cream of choice in Australia for whipping. It contains around 35% milkfat and contains a thickener like gelatin or a gum to aid in the whipping.
In the USA, it seems that the most suitable for your purposes would be heavy cream or heavy whipping cream. I will note that your cream doesn’t contain gelatin or thickener like Australian cream does, but most American Tiramisu recipes use it.
In the UK, whipping cream is the closest equivalent. Again, your cream does not contain thickeners (why does ours?) but this is your closest option.
Ingredient notes for your gluten free Oreo tiramisu
Gluten free Oreos are available in most big Australian supermarkets now. They are oat flour free, which I think is unique to the Australian variety. The American version, at least, does contain oat flour.
I recommend pure espresso (rather than brewed coffee) for this recipe if you can. Oreos don’t soak up as much coffee and the result is less of a coffee flavour. This is why I recommend pure Tiramisu.
I decided to make this recipe alcohol free, but I did experiment with adding some almond extract for a little bit of a twist. Personally I love a Tiramisu with amaretto, hence the almond extract. It is optional and should be left out for any nut allergies.
I do recommend the vanilla bean extract in the cream component of the Tiramisu. It adds a lovely depth of flavour with minimal effort.
I like to use Dutch processed cocoa but both varieties work nicely. You could also use black cocoa for an Oreo aesthetic if you happen to have some on hand.
More gluten free dessert recipes
- Gluten free pistachio Tiramisu
- Gluten free brownie cookies
- Lactose free creme caramel
- Gluten free dairy free flourless chocolate cake
- Gluten free peach cobbler
Gluten free OREO Tiramisu
Equipment
- Stand mixer with whisk attachment or hand beater
- 24-25cm square ceramic baking dish (9 inch)
Ingredients
For the cream mixture:
- 500 g full fat thickened/whipping cream
- 500 g thick good quality mascarpone
- 125-150 g caster/superfine sugar see notes
- 1-2 teaspoons vanilla extract
- Pinch of fine salt
For the coffee mixture:
- 60-80 ml (1/4 – 1/3 cup)* fresh espresso
For the Tiramisu:
- 4 X 95g packets gluten free OREO cookies (40 OREO cookies, see notes)
- 1-2 tablespoons Dutch processed cocoa or gluten free dark chocolate finely grated
Instructions
To make the cream mixture:
- Pour the cream into your stand mixer with the whisk attached or a large bowl. Using either the stand mixer or a hand mixer, whisk the cream on a medium speed until it just starts to thicken. Sprinkle in the caster sugar and continue whisking until it nearly reaches stiff peaks. Add the vanilla extract and salt and give the cream a final whisk until it reaches stiff peaks.
- Use a silicon spatula to fold the cold mascarpone into the cream. Mascarpone splits easily so I find it easier to fold it in. If you are brave, by all means add it with the mixer going (but keep it to a low speed and watch it very closely). Set aside.
To assemble:
- Place the espresso in a flat, open bowl and have all your other ingredients ready.
- Dip your first OREO cookie very briefly in the espresso and place it in your dish. Arrange the first layer of OREOS in an even 4 X 4 pattern in your dish. Sprinkle the OREO cookies with 1-2 teaspoons of cocoa or finely grated dark chocolate.
- Top the OREO cookies with 1/3 of the cream mixture, dolloping it in different areas of the baking dish. Work carefully and gently to spread the cream out without disturbing the OREO cookies below. I like to use an offset spatula for this.
- Repeat this layering twice more: 1-2 teaspoons of cocoa, espresso dipped OREO cookies, 1/3 of the cream. On the last layer, leave off the cocoa until you serve the Tiramisu. You will need to split 4-5 OREO cookies (carefully use a sharp knife to slice through the cream centre, splitting the OREO cookie in two) for the perfect amount of biscuits.
- You should have a total of 3 layers of OREO cookies, 3 layers of cream and 3 layers of cocoa (with a fourth to come).
- Cover the Tiramisu and place in the fridge for 3-4 hours (I like to leave it overnight).
- When you are ready to serve, sprinkle the Tiramisu with 1-2 teaspoons of cocoa or finely grated dark chocolate. Slice the Tiramisu into 9-12 pieces and serve.
- Leftovers keep well in the fridge for a number of days. They can also be frozen and defrosted.
Notes
- This recipe uses 4 packets of gluten free OREOs which contain 10 OREO cookies per pack for a total of 40 OREO cookies. This is just shy of the 48 OREOs we need for a 4 x 4 grid pattern in our 24-25cm baking dish.
- I personally just split 4-5 OREO cookies through the creamy centre (nobody will know!) but you can do what works best for you and what you have on hand.
- Use 125g caster sugar if you don’t have an overly sweet tooth and 150g if you do.
- Be generous with the cocoa or finely grated gluten free dark chocolate. It really amps up the chocolate flavour. My personal preference is the grated dark chocolate for a delicious chocolate treat.
- You could experiment with adding a small amount of espresso powder (different to ground espresso) to your cocoa mixture to amplify the chocolate flavour.
- Be sure to dip the OREO cookies in the coffee only briefly. Leaving them too long will dissolve the biscuit. A quick dunk in and out is all that is needed. Make sure you use a good quality, thick mascarpone. Thinner mascarpone will make Mascarpone can split quite easily in the heat. Ensure it is cold before you start.
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