• For the base:

• 1½ cups oreo cookies or 150 g, crumbled
• ¼ cup butter or 50 g, melted

• For the filling:

• 1 cup liquid cream or 250 ml
• 2/3 cup dark chocolate or 100 g, melted
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¾ cup liquid cream or 185 ml, additional quantity, chilled
• 1½ cups mascarpone cheese or 300 g
• 2 tablespoons gelatine powder, dissolved in 5 tablespoons hot water
• 1 teaspoon vanilla essence

• For the raspberry jelly:

• 5 tablespoons raspberry jelly powder or 60 g
• ½ cup boiling water or 125 ml
• ½ cup water or 125 ml, cold

Preparation

Combine cookie crumbs and butter. Rub the ingredients using fingertips until well combined. Press dough over the base of a 20cm loose bottom cake tin.

Mix fresh liquid cream and the melted chocolate until well combined, then pour evenly over the prepared base and place in fridge until it almost sets.

Combine NESTLÉ® Sweetened Condensed Milk , additional fresh liquid cream and cheese in a mixing bowl and mix using an electric mixer for 5 minutes or until the mixture is smooth and almost thick. Add the dissolved gelatin and vanilla essence with constant stirring until all are well combined.

Pour the cheese mixture evenly over the chocolate mixture and place again in the fridge for ½ hour or until it’s almost firm.

Pour the raspberry jelly mixture over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.

To make raspberry jelly: place raspberry jelly powder and ½ cup or 125ml boil water in a mixing bowl, stir until jelly is dissolved. Add the remaining ½ cup or 125ml of cold water and stir.