Ingredients
- 20 Oreo cookies (crushed into crumbs)
- 100g (about 7 tablespoons) unsalted butter, melted
- 8oz mascarpone cheese at room temperature
- 230g (about 1 ½ cups) white chocolate (melted and cooled slightly)
- 1 teaspoon LorAnn Organic Madagascar Vanilla Bean Paste
- 2 teaspoons LorAnn Raspberry Bakery Emulsion
- 250ml (about 1 cup) heavy cream, chilled
- ½ lb Fresh raspberries
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