Oreo and Nutella Lasagne
An irresistible layered dessert combining rich Nutella and crunchy Oreos, delivering gourmet flavor with simple no-bake assembly.
Ingredients
Essentials
- 400 ml double cream (very cold) Use highest-fat cream for the silkiest whipped texture.
- 50 g icing sugar (powdered sugar) Adds sweetness and helps stabilize the whipped cream.
- 10 pieces Oreos, crushed (reserve roughly 1/4 for topping) Finely crush for mixing into cream.
- 30 pieces Oreos, whole Creates the structural layers.
- 250 g Nutella, gently melted Warm slightly for easy spreading.
Optional Add-ons
- Flaky sea salt A light sprinkle over Nutella layers enhances flavor.
- Toasted hazelnuts, chopped Adds crunch and aroma.
- Espresso powder (a pinch) Deepens cocoa flavor.
- Chocolate shavings or cocoa nibs for garnish For a polished finish.
- 100 g Mascarpone (optional) For a richer cream layer.
Instructions
Preparation
- Chill your mixing bowl and whisk attachment in the refrigerator for 10–15 minutes.
- Pour the cold double cream into the chilled bowl, add icing sugar, and whisk until soft peaks form.
Assembly
- Fold crushed Oreos gently into the whipped cream, reserving a quarter for topping.
- Arrange whole Oreos in a single layer at the bottom of an 11 x 7-inch dish.
- Spread half the melted Nutella over the first Oreo layer.
- Spoon half of the Oreo-studded whipped cream over the Nutella layer and smooth the top.
- Repeat with another layer of whole Oreos, the remaining Nutella, and the remaining Oreo cream.
- Sprinkle reserved crushed Oreos over the top.
Chilling
- Cover the dish tightly and refrigerate for at least 7 hours, preferably overnight, before serving.
Notes
Store covered in the fridge for up to 3 days; can freeze for 1 month. Ideal to prepare a day ahead for best results.