3 packs (462 g.) double OREO 5 yolks from large eggs
3/4 cup. sugar
300 gr. mascarpone at room temperature
450 gr. cream 35% fat very icy and whipped viscous
1 & 1/2 cup. milk cold (or strong coffee)
1/4 cup. coffee liqueur (optional)
1 package (176 g.) OREO with chocolate filling (minced)
If the cake is for children skip coffee and liqueurs. Substitute milk.
In a double boiler put for 10 egg yolks with the sugar and stir over low heat regularly with wire. https://plus.google.com/110558892067998073617/about
Remove from heat. Beat the mixture with a hand mixer fluffy well and thicken. Add the mascarpone and beat homogenized to combine.
Beat the cold cream to form a thick, occur until peaks stand from hitting. Gently add the cream of the cream egg and fold with a spatula.
In bowl mix coffee with liqueur (optional). If tiramisu is aimed at children skip coffee and liqueurs and the OREO dip in milk. Dip a biscuit in coffee or milk. Caution, do not soak simply dip. Array a layer OREO square Pyrex. Spread half the cream. Do another layer of dipped OREO and cover with the remaining cream.