Oreo trifle with salt caramel sauce
320 g Oreo biscuits
100 g butter
Place the Oreo biscuits in a food processor and purée. Melt the butter and mix them together.
250 ml single cream
170 g vanilla skyr
170 g blueberry skyr
2 tbsp icing sugar
1 tsp vanilla
Whisk the single cream and add it to the skyr using a spatula. Add the icing sugar and vanilla at the end.
Salted caramel sauce
200 g sugar
2 tbsp butter
½–1 dl single cream
½ tsp sea salt
Place the sugar in a pan and melt on a low heat. It is good to use a low heat and start slowly. Take the pan off the hob when the sugar is completely melted and add the butter, mix well. Pour the single cream into the caramel and stir until the caramel is nice and thick. Finally, add the salt. Allow the sauce to completely cool down before pouring over the cake.
Putting together the Oreo trifle:
Divide the biscuit mixture into a few glasses, spray the filling into the glasses and add one tablespoon of caramel sauce over it. Repeat until all the glasses are full, and before serving, decorate with berries and sieved icing sugar.