Ingredients

For the Cake:

  • 36 Oreo cookies (1 standard package, about 14 oz)
  • 2 cups heavy whipping cream, cold
  • 1 cup mascarpone cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee granules
  • 1/2 cup hot water
  • 2 tablespoons coffee liqueur (optional, e.g., Kahlúa)
  • 1/4 cup unsweetened cocoa powder (for dusting)

For Garnish (Optional):

  • 4–6 Oreo cookies, crushed
  • Chocolate shavings or curls
  • Whipped cream dollops

Equipment

  • 8×8-inch or 9×9-inch square baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Small bowl for coffee mixture
  • Sifter or fine mesh strainer (for cocoa powder)

Instructions

  1. Prepare the Coffee Mixture:
    • In a small bowl, dissolve the instant coffee granules in 1/2 cup hot water. Stir in the coffee liqueur (if using). Set aside to cool.
  2. Make the Whipped Cream Mixture:
    • In a large mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes).
    • Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form (about 1–2 minutes more).
    • Gently fold in the softened mascarpone cheese with a spatula until smooth and fully combined. Be careful not to deflate the whipped cream.
  3. Assemble the Cake:
    • Spread a thin layer (about 1/2 cup) of the whipped cream mixture on the bottom of the baking dish to act as a base.
    • Dip each Oreo cookie briefly (about 2–3 seconds) into the cooled coffee mixture, ensuring it’s moist but not soggy. Place the dipped Oreos in a single layer over the cream base (about 9–12 cookies, depending on dish size).
    • Spread about 1 cup of the whipped cream mixture evenly over the Oreo layer.
    • Repeat the process, layering dipped Oreos and whipped cream mixture, until you’ve used all the cookies (typically 3 layers). Finish with a final layer of the whipped cream mixture on top.
  4. Chill the Cake:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cookies to soften.
  5. Decorate and Serve:
    • Before serving, dust the top with unsweetened cocoa powder using a sifter or fine mesh strainer for an even coating.
    • Optionally, garnish with crushed Oreos, chocolate shavings, or small dollops of whipped cream.
    • Slice and serve cold. Use a sharp knife or spatula to cut through the layers cleanly.

Tips

  • Make Ahead: This cake can be prepared 1–2 days in advance and stored in the refrigerator.
  • Substitutions: If you don’t have mascarpone, cream cheese (softened) can work, though the flavor will be slightly tangier.
  • Non-Alcoholic Version: Skip the coffee liqueur and replace it with an additional 2 tablespoons of water or milk in the coffee mixture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it may affect the texture.

Servings

  • Yields: 9–12 servings
  • Prep Time: 20 minutes
  • Chill Time: 4 hours (or overnight)
  • Total Time: 4 hours 20 minutes

Enjoy this creamy, coffee-infused Oreo Tiramisu Icebox Cake as a delightful twist on a classic dessert!