Tiramisu with a chocolaty twist. Oreos® are substituted for the traditional lady finger cookies, which are then dunked in booze. Speaking of which, with a cup of liquor/wine in the recipe (the former of which is definitely not cooked off) makes for quite a potent dessert--be aware!
Ingredients
- egg yolks: 4 piece
- white sugar: 0.5 cup
- port wine: 0.5 cup
- mascarpone cheese: 1 pound
- ½ cups heavy whipping cream, whipped: 1 piece
- coffee-flavored liqueur (such as Kahlua®): 0.25 cup
- spiced rum (such as Kraken®): 0.25 cup
- chocolate sandwich cookies (such as Oreo®): 1 pack (15.5 ounce pack)
- bitter cocoa powder: 2 Tbsp
Metric Conversion
Stages of cooking
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Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
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Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
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Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
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Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
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Place in the refrigerator until chilled, 3 to 4 hours.
