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CHEESECAKE TRIFLE WITH PINEAPPLE CREAM CHEESE

CHEESECAKE TRIFLE WITH PINEAPPLE CREAM CHEESE

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.

20 mins 4 servings
Cheesy Sweet Cream

ingredients

  • Castello® Pineapple & Almond Cream Cheese Ring
  • 1 fresh pineapple
  • 8 - 12 macaroons
  • 2 tbsp sugar
  • 250 ml double cream
  • some lemon verbena (or mint or lemon balm)

preparation

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

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

3. 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.

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

5. 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!