Oreos are one of the most popular cookies in the world. Several generations associate their childhood with these cream-filled chocolate cookies. For this reason, several recipes that have Oreo cookies as the main ingredient were also popularized, such as Oreo ice cream, milkshakes, cheesecakes, among other delicacies.
On this occasion, in this article we want to share with you a super easy and delicious recipe for Marquise de Oreo. Venezuelan marquesas are a cold cake made with some type of cream and cookies. You can prepare a marquise of this type in two ways: make the cream with the cookies or use the cookies as the base of the cake. We chose the second option. Go ahead and bon appetite!
Ingredients to make Oreo Marquise:
- 60 Oreo cookies
- 800 milliliters of milk (3⅓ cups)
- 60 grams of cornstarch
- 1 tablespoon vanilla
- 2 tablespoons sugar (optional)
How to make Oreo Marquise:
- To prepare the Oreo marquise cream, separate the cream from all the cookies. Be careful so they don’t break and you can put it together prettier.
- From the 800 ml of milk, separate a glass and heat the rest together with the biscuit cream and vanilla.
- While the milk is hot, combine the cornstarch with the milk you reserved.
- When the milk is about to boil, pour the cup with the cornstarch and stir constantly to prevent it from sticking.
- Turn off when thick. We recommend that you try the sweet spot of the cream. The sugar from the cream should be enough, but if you want it sweeter, add the two tablespoons of sugar.
- With the cream still hot, proceed to assemble the marquise. We use a removable mold 20 cm in diameter by 4 high. Just spread a little of the cream on the bottom.
- Now, place the cookies to cover the bottom of the mold.
- What you should do is alternate the layers of cream and cookies until you reach the edge of the mold.
- Finish with a layer of cookies. Place them pretty so that your dessert looks more showy.
- You can also break out some cookies to garnish your Oreo marquise and garnish with whipped cream roses on the rim.
- Chill for at least four hours. Serve the marquise immediately after removing it from the refrigerator.
