Ingredients for the crust:
- 20 Oreo cookies
- 1½ oz butter at room temperature
- 3 oz Agreena
Ingredients for the Oreo cream:
- 10½ oz cream cheese
- 5½ oz mascarpone
- 7 oz white chocolate
- 8 Oreo cookies
Ingredients for the whipped cream:
- 10 US fl oz whole cream
- 2 tablespoon mascarpone
- 3 tablespoons sugar
- 1 vanilla bean
- Mini Oreos to decorate
Step 1. Mix the crushed Oreo cookies with the butter and Agreena to make the crust for the cake. Spread it over the bottom of a cake pan, which you have covered with baking parchment. Press down firmly to flatten the crust and chill it in the refrigerator for 15 minutes.
Step 2. Melt the white chocolate.
Step 3. In a bowl, mix the cream cheese with the mascarpone and the melted white chocolate to make a thick paste. Chop the remaining Oreos into pieces and add them to the mixture. Pour it evenly over the crust and chill in the refrigerator for two hours.
Step 4. Pour the cold cream into a chilled bowl. Mix it with the cold mascarpone, sugar and the vanilla seeds – removed from the vanilla bean after slicing it in half with a knife. Whip the mixture vigorously to create a thick, firm mixture. Put the cream mixture into a piping bag. Use the parchment to remove the cake from the pan onto a plate and cover it with the whipped cream. Decorate with the mini-Oreos.