Step 1

Pour a few inches of water into a medium saucepan. Find a heat safe bowl that fits well on top of the pan without touching the bottom or the water. Bring the water in the saucepan to a simmer.

Step 2

Combine yolks, eggs, sugar, vanilla, and coffee in the heat safe bowl. Whisk until combined.

Step 3

Place the bowl on top of the saucepan and whisk. Continue whisking with a wire whisk until the mixture foams up and thickens considerably.

Step 4

Remove from heat and let cool for 10 minutes. Add mascarpone cheese and whisk it into the egg yolks and whisk until smooth. If it’s still lumpy you can use a blender to help make it smooth.

Step 5

Whip the cream until medium-stiff peaks with a whisk or stand mixer. Be careful not to overwhip or it will become grainy.

Step 6

Gently fold the whipped cream into the mascarpone mixture with a whisk until smooth.

Step 7

Dip the oreos into the coffee and place in a single layer in a 8” by 11” oval dish or a similar sized dish. Break up pieces of oreos to make up the gaps.

Step 8

Spread half of the filling on top of the oreos. Layer more coffee dipped oreos and spread the rest of the filling on top. Cover and refrigerate for at least 8 hours or overnight.

Step 9

Before serving, dust the top with cocoa powder and sprinkle with crumbled reserved oreos.

Step 10

To serve, slice or scoop the cake onto plates and serve!