CHEESECAKE TRIFLE WITH PINEAPPLE CREAM CHEESE

Name: CHEESECAKE TRIFLE WITH PINEAPPLE CREAM CHEESE
Total time: 20 min
Ingredients: 125 g Castello® Tropical fruit & almond cream cheese; 1 fresh pineapple, finely diced; 250 ml double cream; 8 - 12 macaroon; 2 tbsp sugar; some lemon verbena (or mint or lemon balm)

Cook 20 min 4 servings

A delicious 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

125 g Castello® Tropical fruit & almond cream cheese
1 fresh pineapple, finely diced
250 ml double cream
8 - 12 macaroon
2 tbsp sugar
some lemon verbena (or mint or lemon balm)

preparation

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 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.

Note: this dish can be served immediately, unlike normal cheesecake, which needs to be refrigerated.

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!