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!


Recipe Summary

30 mins
5 mins
3 hrs
3 hrs 35 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Zabaglione Filling:
Coffee-Flavored Liqueur Dip:
Cookie Base:


Instructions Checklist
  • 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.

  • Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.

  • Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.

  • 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.

  • Place in the refrigerator until chilled, 3 to 4 hours.

Cook's Note:

A sweet wine of your choice can be substituted for Porto wine, if desired.

Nutrition Facts

629 calories; protein 7.6g; carbohydrates 46.2g; fat 44.6g; cholesterol 187.6mg; sodium 254.4mg. Full Nutrition