Sunday, April 2, 2017

Chocolate Cinnamon “Oreo-Misu”

Of all the desserts out there, one of the most iconic is the Italian classic, Tiramisu.

Tiramisu is a sort of cheesecake consisting of decadent layers of creamy mascarpone cheese layered with coffee or liqueur-soaked lady finger cookies and topped with sifted cocoa powder. It’s not the sweetest of desserts, so it’s not for everyone and it’s with this notion in mind that I came up with this treat.

This cake is unhealthy and not for every day. It’s sweeter than the original, it’s rich, it’s decadent, and it’s loaded with calories…

…But I say, if you’re going to have a dessert, HAVE A DESSERT!

Instead of mixing the mascarpone with eggs as you would in a traditional tiramisu, I folded in some whipped cream to make it a bit lighter. Instead of using dry, spongy lady finger cookies, I used the more familiar oreo cookie. Instead of keeping the cheese filling one note, I snuck a cinnamon and chocolate-flavored layer in the middle.

This dessert looks fancy but is incredibly easy to do.

Try it and you may win over even the fussiest Tiramisu hater!

Here’s How You Do It

Difficulty Level: Medium - Easy
Total Prep time: 30 Minutes
Rest Time: 1 Hour


1 Pack of Oreo Cookies – the one containing at least 36 cookies, about 406 g

1 Carton of Whipping Cream (473 mL)

1/3 Cup White Granulated Sugar

1 Teaspoon Vanilla Extract

2 Containers of Mascarpone Cheese (275 g each)

3 Cups of Hot Water

4 Tablespoons Instant Coffee Granules

2 Tablespoons of Instant Hot Chocolate Powder or Chocolate Milk Powder

2 Teaspoons of Salt

1/3 of a Plain Dark Chocolate Bar, finely chopped

2 Tablespoons of Whole Milk

2 Teaspoons of Cinnamon divided

1 Tablespoon of Unsweetened Cocoa Powder


Toffee Bits and Sprinkles for decoration


1 Large Mixing Bowl

2 Smaller Mixing Bowls

1 Small Microwave-Safe Bowl

1 Whisk or Electric Mixer

1 Deep Serving Bowl – Cakes like these are best served in bowls. If you have a glass one, it’s even better as it will allow your guests to see all the layers of cookie and filling.

Measuring Cups and Spoons

1 Rubber Spatula – The kind used for baking

1 Wooden Spoon

1 Fine Mesh Sieve

Plastic Wrap

In one of your smaller mixing bowls, combine the hot water, instant coffee, salt, and instant cocoa powder and stir with a wooden spoon to dissolve and combine.

Set aside.

In your big mixing bowl, beat the whipping cream, granulated sugar, and vanilla extract until stiff peaks form.

Fold in the mascarpone, 1 container at a time, until you get a somewhat smooth consistency (a couple of lumps is ok).

Put the dark chocolate in a microwave safe bowl with the 2 tablespoons of milk and microwave for 30 seconds. Give it a stir. If the chocolate isn’t melted, return to the microwave for another 20 seconds and stir again until smooth.

Scoop a third of the mascarpone mixture into the other small mixing bowl and add 1 teaspoon of cinnamon and the melted chocolate mixture. Stir gently to evenly combine.

Get your serving bowl.

Soak some Oreo cookies with the coffee, cocoa, salt water mixture and put them in the bottom of the bowl. Soak one more cookie and break it into pieces to fill any gaps in between the cookies.

Scoop half the plain mascarpone cream mixture on top and spread it out to create a thick, even layer.

Soak more Oreo cookies in the coffee mixture and put a layer on top, soaking one or two extra cookies to break into pieces to fill any gaps

Dump the chocolate and cinnamon mascarpone mixture over top and spread it around for another thick, even layer.

Soak more Oreo cookies and spread them on top, soaking and breaking up more cookies to fill any gaps.

Top with the remaining mascarpone mixture.

Holding the sieve above the bowl, dump the other teaspoon of cinnamon and the cocoa powder into it and gently shake the sieve to evenly distribute.

If ya wanna get fancy, top with some sprinkles and toffee bits.

Cover the bowl in plastic wrap and give it at least an hour to fully set.


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

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