"To make the crust, whole Oreos are blitzed until finely ground, then mix with melted butter until it resembles damp sand. You then press it into the base and sides of your tin and bake. Leave it to cool completely before brushing with a bit of melted chocolate. The egg whites are whipped separately until a stiff meringue and then folded through, which will give your filling, lightness and structure as it chills."
"What happens when you cross a tiramisu with a cream pie? You get this: a set sliceable dessert with all the flavors of tiramisu, but built into a crisp Oreo crust. To make the crust, whole Oreos are blitzed until finely ground, then mix with melted butter until it resembles damp sand. You then press it into the base and sides of your tin and bake."
Tiramisu-flavored cream and coffee-soaked ladyfingers are assembled into a sliceable cream pie set in a crisp Oreo crust. Whole Oreos are blitzed to fine crumbs, mixed with melted butter until resembling damp sand, pressed into a tin, baked, cooled, and brushed with melted chocolate. Egg whites are whipped to a stiff meringue and folded into the filling to provide lightness and structure while chilling. Ladyfingers are dipped briefly in strong coffee just long enough to soften without collapsing, then layered over the base between spoonfuls of cream. The pie is finished with chocolate curls.
Read at www.nytimes.com
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