Oatmeal Cookie Tiramisu
This post is sponsored by Earth Bean Coffee.
Today I solve a big problem.
And that problem is people putting lady fingers in desserts.
In my opinion, lady fingers are the most boring cookies in the history of cookies. Oatmeal cookies are not the most boring cookies. They are actually totally delightful cookies, so I put them in this tiramisu for the most fun tiramisu of your life.
AND this opens a world of possibilities in the tiramisu arena! Just think! Instead of lady fingers you could use any cookies!! Chocolate chip, double chocolate, snickerdoodle, sugar cookies…or a mixture of ALL the cookie flavors. So long, lady fingers. You will not be missed.
Now. I didn’t totally veer from a traditional tiramisu, as I did dip the oatmeal cookies in some brewed Earth Bean Coffee. Ever heard of Earth Bean? If you buy a bag of their coffee, they plant a tree. What a happy thing!
In addition to coffee they make these neat wood pour overs that I think would make such a fun gift for a coffee lover.
Back to the non-traditional parts of this tiramisu. Along with throwing out the lady fingers, I also changed up the creamy, dreamy layer. Traditional tiramisu (so I read in recipes) has raw egg yolks. Since raw / unpasteurized eggs aren’t recommended in pregnancy, I nixed the eggs and added whipped cream instead. And here we are with a tiramisu dessert that I enjoyed eating.
Typically when I eat tiramisu I’m like, “dear tiramisu, you are so meh.” But with oatmeal cookies tiramisu is no longer “meh.” It is now a fabulous thing.
Oatmeal Cookie Tiramisu
Yield: serves 7ish peeps
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes (+2 hour inactive chill time)
1 1/2 cup old-fashioned oats
1 cup all-purpose flour, spooned into measuring cup
1/3 cup brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
6 tbsp butter, softened
3 tablespoons milk
tiramisu layer 1
2 cups brewed Earth Bean Coffee
tiramisu layer 2
1 pint heavy whipping cream
8 oz mascarpone cheese
1/3 cup sugar
1 1/2 tbsp unsweetened cocoa powder
1 tbsp powdered sugar
Preheat oven to 350ºF. In a bowl, combine all oatmeal cookie ingredients. Stir until a dough forms. Roll dough into 16 small-ish balls and flatten. Bake for 10 minutes. Place on a cooling rack and allow to cool for 20 minutes.
In a cold, metal mixing bowl whip heavy whipping cream until whipped cream forms. Once whipped cream has formed, mix in mascarpone and sugar until smooth.
Brew some Earth Bean Coffee and dip oatmeal cookies into warm coffee.
In a trifle dish, layer oatmeal cookies with creamy mascarpone whipped cream. Cookies - creamy, dreamy marscarpone - cookies - creamy, dreamy marscarpone.
In a small bowl, combine powdered sugar and cocoa powder. Use a fine mesh sifter to sift cocoa mixture over the top.
Chill in the fridge for at least 2 hours (or overnight). Serve to any lady finger hating guests :) And then bond over lady finger hatred. And perhaps have a conversation about how with the Earth Bean coffee in this dessert you planted a tree.