No-Bake Oreo Dessert That's Delicious All Year Round
·Prepare the tin and blitz the cookies
Get a springform cake tin ready, about 26–28 cm in diameter. Line the base and sides with baking paper. Put all the Oreo cookies and the coconut fat into a food processor and blend together until you get a compact mixture. Spread this mixture over the bottom of the tin and press down firmly.
Cook the custard
Divide the milk into 300 ml and 100 ml portions. Stir the custard powder into the 100 ml of milk. Heat the 300 ml of milk, and once it starts steaming, slowly pour in the milk with the custard powder. Stir until thickened.
Let it cool
Cover the finished custard in the pot with plastic wrap and let it cool completely.
Stir the gelatine into the cream
Heat the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatine so there are no lumps in the cream. Let it cool down a little.
Whip everything together
Put the Philadelphia cream cheese and the cooled, cooked custard into a stand mixer fitted with the whisk attachment. Sweeten with sugar, add cinnamon and lemon zest, and whip until the two mixtures are well combined.
Get a smooth cream
Slowly pour in the lukewarm cream. Keep the mixer running the whole time, on a low speed, so no lumps form in the cream. Once all the cream has been incorporated, turn the speed back up and whip everything together thoroughly.
Cut the fruit
While the cream is being whipped, slice three-quarters of the fruit into slices and smaller pieces. Keep the rest of the fruit whole for decorating the cake.
Layer it up
Pour the finished cream into the tin in stages. First add a third of the cream, then sprinkle over half of the chopped fruit. Add the second third of the cream, then the rest of the chopped fruit, and cover with the final layer of cream. Smooth the surface and decorate with the remaining fruit.
Chill in the fridge
Let it set in the fridge for at least 10–12 hours. I usually make this cake during the Advent season, when I don't want to dig into the Christmas cookies just yet but still want to treat our guests.