Layers of Oreo cookies dipped in milk and a mascarpone and heavy cream filling, which soften in the fridge into a cake that slices nicely. Broken cookies are scattered on top, and there's no need to turn on the oven.
Line 30 cm loaf pan with plastic wrap, leaving the edges hanging over the sides.
Plastic wrapBaking pan
2
Whip the cream to stiff peaks.' Add the mascarpone, powdered sugar and vanilla and whip just until the cream is smooth.'
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3
Break 6 of the biscuits into pieces and set aside for decorating.
4
Dip each biscuit briefly into the milk and arrange a tight layer on the bottom of the pan.
Baking pan
💡Dip for just a second: the biscuit keeps absorbing moisture from the cream in the fridge, and a biscuit soaked too long falls apart.
5
Spread a layer of cream, top with a layer of dipped biscuits and repeat, alternating, until the ingredients are used up, finishing with a layer of cream.
Offset spatula
6
Scatter the broken pieces on top and press lightly.
7
Cover and chill for at least 6 hours, preferably overnight.
Refrigerator
💡The long chill is what turns the layers into a cake: the biscuits absorb moisture from the cream and soften, and the cream sets enough to slice.
8
Cut with a knife dipped in hot water, wiping it between slices.
Knife
350calories
3 gprotein
27 gcarbs
25 gfat
● protein 4%● carbs 31%● fat 65%
Per serving (103 g), of 10 servings
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