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Tiramisu In A Glass

With this recipe make Tiramisu easily in the comfort of your kitchen with easily available ingredients. Sharing with you an easy, eggless, alcohol-free, kids friendly recipe of Tiramisu.

Course Dessert
Cuisine Italian
Keyword Italian Dessert, Kids Friendly Tiramisu, Tiramisu With Oreo
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Author Samira



For The Base

  • 10 Oreo Biscuits
  • 1/2 tsp Instant Coffee Powder
  • 1/4 Cup Hot Water


  • 150 g Cottage Cheese (Paneer)
  • 75 g Hung Curd (Or Greek Yogurt)
  • 100 g Heavy Cream
  • 1/4 Cup Sugar
  • 1 tsp Vanilla Essence


  • 1 Tbsp Cocoa Powder (Or Drinking Chocolate Powder)



  1. Take oreo biscuits, separate the two parts and remove the cream.
  2. Mix the instant coffee powder in hot water. Keep it aside to cool down. Never use hot/warm coffee solution.


  1. Keep the whipping blades and a vessel in the freezer for minimum of 15 minutes. Take heavy cream in the vessel and whip it till stiff peaks are formed.
  2. Take hung curd, cottage cheese, and sugar in a blender and blend till smooth.
  3. In a bowl, take out the cheese curd mixture, add vanilla essence and fold the whipped cream in it. Keep it in the refrigerator till ready to use.


  1. Take glasses of your choice. Better to have glasses with a wide opening.
  2. Dip each Oreo biscuit in the coffee solution and place it in the glass. Cover the base of the glass using 3 to 4 pieces.
  3. Fill the filling in a piping bag and pipe one layer of it over the oreo biscuits. You can spoon it also.
  4. Again layer oreo biscuits dipped in coffee solution. Take care that the coffee solution doesn't drip otherwise it will discolour the white filling beneath it.
  5. Again pipe the filling. Normally two layers fill the glass but if there is space then repeat the process.
  6. Keep it in the refrigerator for a minimum of 4 to 6 hours. Though, more the better.
  7. At the time of serving, dust cocoa powder on the top.

Recipe Notes

  1. Take Oreo Biscuits of any flavour as we the cream is removed as it is.
  2. Use the cream separated from the biscuits in your cold coffee/milkshakes.
  3. Make Hung Curd: Keep curd in a strainer over a bowl. Keep it as it in the refrigerator for 6 to 8 hours or overnight. In the morning, you will have hung curd in the strainer.
  4. Make Cottage Cheese: Boil 1-litre milk and curdle it by adding 1 tbsp lemon juice or vinegar. When milk solids separate put it in the strainer for half an hour or so. Let whey drip fully. You will have cottage cheese in the strainer.
  5. Use Greek yogurt and store-bought cottage cheese to speed up the process.
  6. Transfer whipping cream from the freezer to the refrigerator a night before so that it returns to its liquid state. 
  7. before so that it returns to its liquid state.