Ingredients
Method
Make the crust:
- Crush the Oreos into fine crumbs. Mix with melted butter. Add milk (start with 1 tbsp) and mix until the crumbs hold together when pressed. Press firmly into the base of an 18 cm pan. Refrigerate for 30 minutes.
Make the filling:
- In a large bowl, mix mascarpone and powdered sugar briefly, just until combined. Add the cold heavy cream and whip until the mixture is firm and holds its shape. Add crushed Oreos and mix on low just until incorporated (do not overwhip).
Assemble:
- Spread the filling evenly over the chilled crust and smooth the top. Refrigerate while preparing the topping.
Make the topping:
- Heat the heavy cream until just boiling. Pour over the chopped white chocolate. Let sit 1 minute, then whisk until smooth. If using, whisk in butter. Let cool 3–5 minutes, then pour over the cake and spread/tilt to level.
Chill and serve:
- Decorate with extra Oreos if desired. Refrigerate for 2–3 hours until set. Slice with a sharp knife (wipe between cuts).
Video
Notes
Use cold heavy cream for a stable filling.
Stop whipping as soon as the filling is firm; overwhipping can make it grainy.
For cleaner slices, chill overnight and warm the knife slightly before cutting.
Store covered in the refrigerator for up to 3 days. Freeze slices and thaw in the fridge if needed.