8 tbsp unsalted butter, melted
1 cup cream
½ cup cottage cheese
½ cup mascarpone
1 tsp vanilla extract
2 boxes of Fingers biscuits
½ cup chocolate sauce
1 cup white chocolate chips
Begin by placing the Oreos in a food processor and blitz until they become a fine crumb. Then add the melted butter and pulse to help coat the crumbs in the butter.
Place the wet crumb mixture in a 9” loaf tin and use the back of a tablespoon to firmly press the wet crumbs into the bottom of the tin. Chill for 30 minutes.
Add cream, cottage cheese, vanilla extract and mascarpone in a large mixing bowl. Use an electric beater to beat to stiff peaks.
Take the chilled loaf tin out of the fridge and add a layer of the cream mixture to the bottom of the tin. Spread evenly.
Arrange a first layer of Finger biscuits lengthwise on top of the cream; space them evenly to cover all the width and length of the pan.
Spread another layer of cream and top with a second layer of biscuits. Repeat this process one last time and finish with a layer of biscuits. Place in the freezer for 4h minimum to set.
Un-mould from the loaf pan and drizzle chocolate sauce around the sides and top. Finish with a sprinkle of white chocolate chips.