Set aside a few whole Oreos for decoration.

Separate the cream filling from the rest of the Oreos.

Crush the cookies into crumbs based on your preferred texture—fine crumbs for smooth layers or coarser for added crunch.

In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and fluffy. This creates the base of the cream.

Add the mascarpone cheese to the mixture and mix until smooth.

Incorporate the Oreo cream filling into the mascarpone mixture for extra chocolatey sweetness.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the mascarpone cream. This step adds airiness and lightens the cream.

In a serving dish or individual glasses, start with a layer of Oreo crumbs at the bottom.

Add a layer of the mascarpone cream on top.

Repeat the layers, alternating between Oreo crumbs and mascarpone cream until you fill the dish.

Decorate the top with the reserved whole Oreos or additional cookie crumbles.

Refrigerate the dessert for at least 4 hours (overnight is even better) to allow the flavors to meld together.