Tiramisù Pie

Preparation

1. Step 1

   Start by making the crust: Heat the oven to 350 degrees. Blitz the Oreos (cream filling and all) in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like damp sand. Tip into a standard 9-inch pie plate and press firmly across the base and up the sides. A flat-bottomed glass or dry measuring cup helps to get the crust even.

2. Step 2

   Bake the crust for about 10 minutes, just until it’s slightly set and smells rich and chocolatey. Let cool completely.

3. Step 3

   Prepare the filling and topping: When the crust is cooled, melt the chocolate in a heatproof bowl set over a pan of simmering water, or in 20-second bursts in the microwave. Brush the cooled crust with the chocolate to help seal it.

4. Step 4

   Separate the eggs. The whites go into a large clean bowl and you’ll come back to those later. The yolks go into a large mixing bowl along with 6 tablespoons/75 grams of the sugar and the salt. Using a large whisk, whisk until the mixture is thick, pale and increased in volume, about 2 minutes. You’re aiming for it to look glossy and creamy.

5. Step 5

   Add the mascarpone and whisk again, until smooth and completely incorporated. It will look thick, shiny and a bit like soft buttercream.

6. Step 6

   Now, make the meringue: In a stand mixer fitted with the whisk attachment or using a cleaned handheld electric mixer and a large bowl, beat the egg whites until foamy, then beat in the remaining 6 tablespoons/75 grams sugar a spoonful at a time. Continue to beat until you have a firm, glossy meringue with stiff peaks, 30 to 60 seconds. It should look like shaving foam.

7. Step 7

   Lighten the mascarpone mixture by whisking in a spoonful of meringue, then gently fold through the rest in 2 or 3 additions until the mixture is light and airy.

8. Step 8

   Now it’s time to build your pie. Pour the cooled coffee into a shallow dish. Test one ladyfinger first — dip it for 2 to 3 seconds, cut it in half and check the soak level (you want the outside to be well soaked, with a little dry portion remaining in the center). Adjust if needed depending on your brand. When you’re happy, quickly dip each ladyfinger and layer them over the cooled crust.

9. Step 9

   Spoon half of the mascarpone filling over the top and smooth with an offset spatula or the back of a spoon. Repeat with another layer of soaked ladyfingers, then pile on the rest of the filling. Smooth or swirl the surface, whichever you prefer.

10. Step 10

    Move to the fridge and rest for at least 6 hours — overnight is better. Cover loosely with plastic wrap if your fridge is busy, as mascarpone loves to absorb smells.

11. Step 11

    Once set, finish with the chocolate curls: Hold a sharp chef’s knife at an almost perpendicular angle on the smooth underside of a room-temperature chocolate bar, and drag it firmly away from you across to create loose curls or shavings. You can also use a vegetable peeler for finer, more delicate curls. Quickly sprinkle the chocolate shavings over the chilled cake. Slice and serve (see Tip).