Oreo Tiramisu Trifle (Print Version)

# Ingredients:

→ Chocolate Sheet Cake

01 - 190g all-purpose flour
02 - 266g granulated sugar
03 - 25g baking cocoa powder
04 - 3g baking powder
05 - 9g baking soda
06 - 2g fine salt
07 - 180g hot water
08 - 3g instant espresso or coffee
09 - 120g buttermilk, room temperature
10 - 75g vegetable oil
11 - 64g sour cream, room temperature
12 - 112g eggs (2 large), room temperature
13 - 4g vanilla extract

→ Chocolate Pudding

14 - 2 packages (3.9 oz each) instant chocolate pudding
15 - 980g whole milk

→ Oreo Whipped Cream

16 - 226g full fat cream cheese, cold
17 - 125g powdered sugar
18 - 4g vanilla extract
19 - 480g heavy cream, cold
20 - 66g crushed Oreos

→ Assembly & Garnish

21 - 300g chopped Oreos
22 - 14 whole Oreos for garnish

# Instructions:

01 - Preheat oven to 162°C. Line a 9x13-inch pan with parchment paper and coat with nonstick spray. Place two flower nails in the center of the pan, a few inches apart, with flat sides down. Spray nails thoroughly with non-stick spray.
02 - In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, dissolve instant coffee in hot water. Add buttermilk, vegetable oil, sour cream, eggs, and vanilla extract. Whisk until smooth and fully integrated.
04 - Add half of the dry ingredients to the wet mixture, whisking until just combined. Incorporate remaining dry ingredients, being careful not to overmix.
05 - Pour batter into prepared pan, repositioning flower nails evenly. Tap pan against counter to release air bubbles. Bake for 32-37 minutes, rotating halfway through for even baking.
06 - Allow cake to cool in pan for 15 minutes, then transfer to wire rack to cool completely. Using a serrated knife, cut cooled cake into 1-inch cubes.
07 - While cake cools, whisk pudding mix and cold milk in a large bowl until smooth. Cover with plastic wrap and refrigerate until set.
08 - In a mixing bowl, beat cold cream cheese on medium speed until smooth. Add powdered sugar gradually, mixing on low initially to prevent splatter, then increase to medium-high for 1 minute.
09 - Add vanilla extract to cream cheese mixture. Gradually pour cold heavy cream down side of bowl while mixing at medium-high speed. Fold in crushed Oreos just until whipped cream holds its shape. Refrigerate until assembly.
10 - Place half of the chocolate cake cubes in the bottom of a trifle dish, covering completely. Spread half of the chocolate pudding evenly over cake layer.
11 - Add 1 cup of whole or crushed Oreos over the pudding layer. Top with half of the Oreo whipped cream, using an offset spatula to create an even surface.
12 - Repeat layering with remaining cake cubes, pudding, Oreos, and whipped cream. Garnish with whole Oreos and decorative dollops of Oreo whipped cream on top.

# Notes:

01 - For best results, make the whipped cream just before assembly to maintain maximum fluffiness.
02 - The flower nails help conduct heat for more even baking of the sheet cake.
03 - Take care not to overmix the whipped cream or it will become soupy and cannot be restored.

Back