• 200g Oreos
  • 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


  1. 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.
  2. 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.
  3. Add cream, cottage cheese, vanilla extract and mascarpone in a large mixing bowl. Use an electric beater to beat to stiff peaks.
  4. 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.
  5. 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.
  6. 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.
  7. Place in the freezer for 4h minimum to set.
  8. Un-mould from the loaf pan and drizzle chocolate sauce around the sides and top. Finish with a sprinkle of white chocolate chips.