Oreo Tiramisu Delight (Print Version)
# Ingredients:
→ Chocolate Sponge Base
01 -
180g boiling water
02 -
3g instant espresso or instant coffee
03 -
75g neutral vegetable oil
04 -
120g room-temp buttermilk
05 -
64g room-temp sour cream
06 -
112g large eggs (2), room temperature
07 -
4g vanilla extract
08 -
9g baking soda
09 -
3g baking powder
10 -
190g plain flour
11 -
266g white sugar
12 -
25g cocoa powder (unsweetened)
13 -
2g fine table salt
→ Creamy Chocolate Pudding
14 -
2 boxes (3.9 oz each) instant chocolate pudding powder
15 -
980g cold whole milk
→ Luscious Oreo Cream
16 -
480g chilled heavy (whipping) cream
17 -
226g chunky, cold cream cheese
18 -
125g sifted powdered sugar
19 -
66g finely crushed Oreo cookies
20 -
4g pure vanilla extract
→ Decorative Toppings
21 -
14 whole Oreo cookies as garnish
22 -
300g roughly chopped Oreos
# Instructions:
01 -
Set oven to 162°C. Line a 9x13 pan with parchment and spray with nonstick oil. Arrange two flower nails flat side down in the middle of the pan and generously spray them too.
02 -
In a big mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and the salt. Use a whisk to evenly blend everything.
03 -
In another bowl, stir instant coffee into the hot water until dissolved. Mix in buttermilk, sour cream, eggs, vegetable oil, and vanilla. Keep stirring until smooth.
04 -
Pour dry mixture into the wet ingredients in two parts. Stir just until combined after each addition to avoid overmixing.
05 -
Transfer batter to the prepared pan and adjust the flower nails so they're spaced out evenly. Drop the pan onto the counter to release any bubbles. Bake for 32-37 minutes, turning it halfway through.
06 -
After baking, let the cake cool in the pan for 15 minutes before transferring it to a wire rack for full cooling. Once cooled, slice the cake into 1-inch squares using a serrated knife.
07 -
As the cake cools, whisk the pudding mix into the cold milk in a large bowl. Cover with plastic wrap and chill in the fridge until firm.
08 -
In a mixing bowl, beat the cream cheese on medium speed until it softens. Gradually sift in the powdered sugar while beating on low at first, then on medium-high for about a minute.
09 -
Add the vanilla extract to the cream cheese. Pour cold heavy cream gently down the side of the bowl while beating at medium-high. Fold in the crushed Oreos just until the cream holds stiff peaks. Chill until ready to use.
10 -
Lay half of the cake cubes at the base of the trifle dish, covering the bottom. Evenly spread half the chilled pudding mixture over the cake layer.
11 -
Sprinkle a cup of chopped or whole Oreo cookies on top of the pudding layer. Spread half the Oreo whipped cream smoothly over them using a spatula.
12 -
Repeat all the layers—cake, pudding, Oreos, and whipped cream—using the rest of the ingredients. Decorate the top with whole Oreos and any leftover cream in piping dollops.
# Notes:
01 -
Whipping the cream just before assembly keeps it fluffy and fresh.
02 -
Flower nails ensure the cake bakes evenly by spreading heat efficiently.
03 -
Don’t overmix whipped cream—it’ll go runny, and you can’t save it once that happens.