This recipe was super easy and I love that it makes a small portion. I didn’t want to use the little ramekins I had so I ended up just using a small serving bowl I had.

Start by making the tiramisu filling and it comes together pretty easily. You start by whisking egg yolks and sugar together in a heatproof bowl, then pop that over a pot of simmering water. Just keep whisking until the sugar is totally dissolved. Once that mixture cools a bit, stir in the mascarpone until it’s nice and smooth. Then in a separate bowl, whip up your heavy cream with a splash of vanilla until you’ve got soft, fluffy peaks—don’t go too far or it’ll get grainy. From there, gently fold the whipped cream into the mascarpone mixture and that’s it. You’ve got a super light, creamy filling that’s basically the heart of the whole dessert.

Next you’ll soak some of the oreos in some cooled coffee. I was a little nervous the Oreos would get too soggy, but they held up just fine; though I might not have let them soak enough. Add a few spoonfuls of the tiramisu filling, smooth it out, and dust with cocoa powder. Then just keep layering: cookies, filling, cocoa.

I kept my top pretty simple so it wasn’t nearly as pretty as the one in the recipe. Lett it chill for about an hour, and you’ve got yourself a super simple, super satisfying dessert. I topped mine with an oreo and then served up 2 perfect portions. I was grateful it was small to avoid having a lot of leftovers since it was so rich. It was good but maybe not my personal favorite.

Recipe Used: At Sloane’s Table