Gluten free OREO Tiramisu
Gluten free, nut free*Cups are in Australian cups which are slightly different to cups in other countries. Use gram and ml for international accuracy.
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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