TIRAMISU OREO RECIPES

Steps:

• 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.

Steps:

• In a large heatproof bowl set over a pot of simmering water, whisk egg yolks and caster sugar until doubled in volume and velvety smooth, about 4 minutes. Remove from heat and let cool slightly.   In another large bowl, beat double cream, icing sugar, vanilla, and ¼ teaspoon salt, just until stiff peaks form, about 5 minutes.   Whisk mascarpone into slightly cooled egg mixture, then gently fold in whipped cream.  In a measuring cup or other tall glass, combine boiling water and coffee, then stir in rum. Dip Oreos in coffee, one at a time.  Line the bottom of a 20cm square baking dish with 16 dipped Oreos. Pour half the custard over top and smooth with a spatula. Repeat with remaining dipped Oreos and custard. Cover and refrigerate for 4 hours and up to overnight.  When ready to serve, dust top of tiramisu with cocoa powder.