Ingredients (serves 6–8 for a round serving dish, 15 cm diameter, or 1-liter capacity):
For the white chocolate cream:
- 2 bars (200g) Milka white chocolate
- ¼ cup (60 ml) heavy whipping cream (38% fat)
- 2 containers (400g) cream cheese (30% fat)
- 1½ cups (360 ml) heavy whipping cream (38% fat)
- 4 tablespoons (40g) powdered sugar
For the cookie layers:
- 16 vanilla-filled Oreo cookies, roughly broken
- 12 chocolate-coated Oreo cookies, quartered
For garnish:
- 1 bar (100g) Milka white chocolate
Instructions:
Make the white chocolate cream:
- Chop the white chocolate and place in a bowl with ¼ cup heavy cream. Microwave in short bursts of 5–10 seconds, stirring each time, until completely melted and smooth.
- In a separate bowl, mix the cream cheese with the melted chocolate until well combined.
- In a stand mixer, whip 1½ cups heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three additions, mixing just until incorporated. (Optional: transfer to a piping bag with a 1.5 cm round tip.)
Assemble the trifle:
- Roughly break the vanilla-filled Oreos and quarter the chocolate-coated Oreos with a sharp knife.
- Place half of the cookie pieces at the base of the dish and press half of the chocolate-coated quarters along the sides.
- Spoon or pipe half of the white chocolate cream over the cookie layer.
- Repeat with remaining cookies and cream: layer the rest of the broken cookies, arrange the remaining chocolate-coated pieces along the sides, and top with the rest of the cream.
- Chill in the refrigerator while preparing the garnish.
Make white chocolate curls:
- Microwave the white chocolate bar for 10–20 seconds until slightly softened but not melted.
- Use a vegetable peeler to shave curls from the softened chocolate. Store in the fridge until ready to use.
To serve:
- Top the chilled trifle with white chocolate curls and serve cold.