With an electric whisker, whisk egg yolks with 3 tablespoons of sugar until light and fluffy then whisk in the mascarpone until fully incorporated.

In a separate bowl with a clean whisk with the egg whites and three more tablespoons of sugar until light and fluffy and you have a stiff meringue.

Fold through half the meringue into the egg yolks and then the rest until incorporated.

Dip the OREO® cookies into the coffee for 30 seconds and then layer on a small baking dish. Add half the mascarpone mixture and a handful of OREO® Crumb. Repeat with the rest of the OREO®’s and the mixture.

Top with more OREO® Crumb, halved OREO®’s and broken Dairy Milk Caramel bar

Leave in the fridge overnight or at least four hours to set.