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And if you'd like to try making this yourself, here's a reminder of the ingredients you'll need and the instructions:

You'll need:

For the cookie layer:

- 32 Oreos
- 2.8 oz melted butter

For the chocolate pudding:

- 11.8 fl oz milk
- 3.2 oz full milk couverture
- 1.7 oz sugar
- 5 fl oz milk
- 1⅔ tbsp cocoa powder
- 1.2 oz cornstarch

For the cream:

- 17.5 oz mascarpone
- 7 oz cream cheese
- 1.7 oz sugar
- 3.3 fl oz cream

For the decoration:

- dark, grated couverture

Here's how:

1. First take care of the cookie layer: place the Oreo cookies in a sturdy plastic bag and hit it repeatedly against the work surface until the cookies form fine crumbs. Then put the crumbs in a casserole dish and press them down lightly but firmly with a spoon. So that the crumbs stick together better, pour the butter evenly over them before doing this. Once you're done, refrigerate with casserole dish.

2. For the chocolate pudding, heat the milk and the couverture in a pan, while stirring gently to dissolve the chocolate. In the meantime, put the milk and sugar together in a bowl, add in the cocoa powder and the cornstarch and stir until there are no small lumps in the liquid. Let the chocolate milk come to the boil, then pour in the milk and sugar and mix everything with a whisk. Let the whole thing simmer a bit more until it becomes viscous. Take the pan off the heat and let the pudding cool.

3. For the cream, mix all the ingredients together with an electric whisk, until they form a smooth mixture.

4. Next, it's time to add the layers to the casserole dish which you used for the base layer of cookies. First, place half of the cream mixture on top of the cookie crumbs and smooth it flat with a spoon. Next, smooth out all of the chocolate pudding to form the next layer. Top off the lasagna with the rest of the cream and then grate the dark chocolate couverture generously on top.

All the details are also on our website: http://www.scrumdiddlyumptious.com/choco-lasagna/