Prepare the egg yolk mixture — In a medium mixing bowl, combine 70 g egg yolks and 30 g granulated sugar. Whisk until well combined.

Heat the egg mixture — Place the bowl over a pot of gently simmering water. Whisk continuously until the mixture becomes thick, pale, and fluffy. This gently pasteurizes the eggs. Remove from heat and let cool slightly. Tip: If using pasteurized, safe-to-eat-raw eggs, you can skip the hot water bath step and simply whisk the egg yolks and sugar until pale and fluffy at room temperature.

Add the mascarpone — In a separate bowl, beat 250 g mascarpone cheese on low speed until smooth and completely free of lumps. Add the cooled egg yolk mixture in two batches, mixing gently after each addition until fully incorporated.

Whip the cream — In another bowl, whip 250 g heavy cream until it reaches a thick, yogurt-like consistency with soft peaks.

Combine — Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold with a gentle, sweeping motion from the bottom up — do not stir vigorously in circles, as this will deflate the cream. Continue until no streaks remain and the mixture is smooth and uniform.

Prepare the Oreo cookies – Take your Oreo cookies and twist them open. Remove the white cream filling from the center (you can save it for another use or enjoy it as a snack). You'll only need the chocolate cookie wafers.

Dip the Oreos – Pour a small amount of whole milk into a shallow bowl. Quickly dip each Oreo cookie into the milk, turning to coat both sides. The dip should be very brief—just enough to moisten the cookies without making them soggy. Let any excess milk drip off.

First layer of Oreos – Arrange a single layer of dipped Oreo cookies in the bottom of your 22 × 14 × 6 cm mold. Break cookies as needed to fit into corners and edges. The goal is to cover the entire bottom surface.

First layer of cream – Transfer the mascarpone cream into a piping bag (or use a large spoon). Pipe or spread a generous, even layer of cream over the Oreos. Use an offset spatula or the back of a spoon to smooth it out completely.

Second layer of Oreos – Dip another batch of Oreo cookies in milk and arrange them in a second layer directly on top of the cream. Press down very gently to help them settle.

Second layer of cream – Add another layer of mascarpone cream on top of the second Oreo layer. Spread it smooth and even.

Third layer of Oreos – Dip more Oreo cookies and arrange a third layer on top of the cream.

Third layer of cream – Finish with one final layer of mascarpone cream. Spread it smooth and level the top as neatly as possible.

Chill – Cover the mold with a lid or plastic wrap. Refrigerate for at least 6–8 hours, but preferably overnight. This chilling time allows the cream to set completely and the Oreos to soften to the perfect texture.

Add the topping – Just before serving, sprinkle a generous layer of Oreo crumbs evenly over the top of the tiramisu.

Add whole Oreos – Place 6 whole Oreo cookies (cream filling still intact) on top of the crumbs for a beautiful finishing touch. You can arrange them in a row or get creative with the placement.

Slice and serve – Use a sharp knife to cut clean slices, wiping the knife between cuts for the neatest presentation. Serve chilled.