Ingredients
Equipment
Method
Step-by-Step Instructions
- Mix gelatin with brandy and set aside to bloom. Whisk egg yolks and sugar, then cook over simmering water for 10-12 minutes until thickened and 160°F.
- Blend mascarpone cheese with cream cheese until smooth. Gradually add warm egg mixture and whisk until cohesive.
- Whisk heavy cream in a chilled bowl until medium peaks form. Gently fold whipped cream into the mascarpone mixture.
- Dip Oreo cookies into cooled espresso briefly, then layer in a 9x13 inch dish with mascarpone filling.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- Dust with cocoa powder and decorate with Christmas tree toppings before serving.
Nutrition
Notes
Ensure egg mixture reaches 160°F for safety. For the best texture, let the tiramisu chill overnight and avoid soaking Oreo cookies too long in espresso.
