Cheesecake Trifle With Pineapple Cream Cheese

Prep 15 mins

A toothsome and stylish dessert both in flavour and appearance – our recipe for a fruity trifle cheesecake in a glass. Graced by delicate macaroons, flavours are sweet, creamy and fruity in a way that demands another spoonful.

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Ingredients

1 fresh pineapple
8 - 12 macaroon
2 tbsp sugar
250 ml double cream
some lemon verbena (or mint or lemon balm)

Preparation

Preparation

Chop the pineapple into small slices or dices. Marinate with a little minced lemon verbena and 1 tbsp of sugar.

Combine Pineapple & Almond Cream Cheese with 1 tbsp of sugar and 50 ml of the double cream. Whip until light and fluffy.

In a separate bowl, whip the remaining cream until stiff then fold it into the cream cheese mixture and pour everything into a piping bag.

Divide chopped and marinated pineapple slices between 4 glasses. Sprinkle with crushed macaroons and top with a good dollop of the cream cheese mixture.

Decorate with some lemon verbena, serve and enjoy the delicious fruity and sweet sensations.!

Tips & Tricks

Instead of pineapple, try making it with rhubarb compote or finely chopped strawberries when in season. There are many possible variations of this very simple recipe!

Serving Suggestion

This dish can be served immediately, unlike normal cheesecake, which needs to be refrigerated.

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