- Prep time 30 minutes
Place cream, icing sugar, and espresso powder in a stand up mixer. Attach the whisk attachment to your stand up mixer and whip the cream until it holds to a stiff peak (5-6 minutes). Add the mascarpone and fold into the cream until fully incorporated.
Brew the espresso into a measuring cup, then place into a metal bowl. Dip both sides of each ladyfinger into coffee mixture, soak for 2-3 seconds a side. Line the bottom of a 13x9x3 inch baking pan with 18 ladyfingers in 3 rows. Trim edges to fit if necessary.
Add half of the whipped cream filling to the top of each layer. Using a spatula smooth out the top to cover the lady fingers. Repeat the process so you end up with two layers of whipped cream. Cover the top with the crushed Oreo crumbs.
Place the tiramisu in the fridge for at least 4 hours but if you have the time its best left for 12. If you would like to freeze the tiramisu, cover the well with cling film and freeze for up to 1 month. Remove and allow defrost in the fridge over night.
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more Oreo crumbs.
Makes 8-10 slices