Terrific Tiramisu (UnCruise)

1 c ground Oreo crumbs

1/4 c melted butter

5 oz mascarpone

1½ Tbsp cold water

¾ tsp gelatin powder

2 egg yolks

3 Tbsp sugar

¼ c fresh espresso

1 c heavy cream

Cocoa powder

In a small bowl, mix together Oreo crumbs and butter until well combined. Evenly press crumbs into the bottom of a quarter sheet pan. Bake at 350 for 8 minutes. Cool completely.

Put cold water in a small bowl and sprinkle gelatin over it to bloom. Once bloomed, heat water and gelatin mixture gently until gelatin is dissolved. Meanwhile, bring a pot of water to a low simmer.

In a metal bowl, whip egg yolks and sugar until light and fluffy. Add espresso, whisk to combine, then heat over double boiler. Cook gently and whisk constantly to avoid curdling eggs. Once egg mixture has thickened, strain through a fine mesh strainer, add gelatin mixture, then cool to room temperature. This needs to be stirred frequently to prevent the gelatin from setting, and to prevent a skin from forming on the top. (Also, this absolutely needs to be cooled to room temperature, otherwise the mascarpone will melt and break when you try to combine them!)

In a stand mixer with a paddle attachment, mix mascarpone (room temperature) slowly until smooth. Add the egg/gelatin in small additions, and scrape the bowl between additions. Once combined and smooth, transfer to a clean bowl.

In a stand mixer, whip heavy cream to soft peaks. Gently fold in mascarpone/egg mixture in 3 additions.

Pour mousse over cooled crust and smooth the top with an offset cake spatula. Freeze for about 2-3 hours. Cut into desired shape (square, rectangle) with a hot dry knife (run under hot water, then dry with a towel) then thaw in the refrigerator before serving (at least 1-2 hours). Before serving, use a fine mesh strainer to dust tops lightly with cocoa powder.