Strawberry and maple syrup trifle cheesecake
No-bake cheesecake in a glass
Three preparations alternating in the glass: strawberry jelly cooked until shiny, digestive biscuit and peanut butter crumble, mascarpone and Philadelphia mousse with maple syrup.
No oven: just assemble and serve.
45 min
Preparation time
Dessert
Category
Media
Difficulty
6 servings
Servings
What is needed
Makes 6 small glasses.
250g mascarpone (mousse)
250g Philadelphia (mousse)
50 g of Pure Dark Maple Syrup (mousse)
130g icing sugar (mousse)
100g digestive biscuit crumbs
2 tablespoons brown sugar (for the crumble)
1 tablespoon maple sugar (crumbled)
3 tablespoons of Pure Peanut Butter (crumble)
20 g of melted, lukewarm butter (crumble)
160 g halved strawberries (jelly)
1 tablespoon lemon juice (for the jelly)
70g sugar (for jelly)
1 level tablespoon cornstarch (for the jelly)
45g water (jelly)
Nine steps
Jelly
Put all the ingredients in a saucepan and bring to the boil.
Thickens
Cook over medium heat, stirring continuously until it thickens and becomes glossy: about 5-7 minutes.
Cool
Let it cool, stirring occasionally, and set aside.
The crumble
Mix the finely crushed biscuits with the peanut butter, sugar, and melted butter.
In the fridge
Mix the mixture well and keep it in the fridge until use.
The cream
Mix the mascarpone with the Philadelphia.
The syrup
Combine icing sugar and maple syrup and fold in with a spatula until a smooth and velvety mixture is obtained.
Assemble
In the glasses, place three teaspoons of crumble at the bottom, then alternate mousse and strawberry jelly.
Decorate
With jelly, peanut butter crumble, maple syrup, some salted peanuts, and red berries to taste.
Two things to know
The jelly must be cold. If poured warm, it melts the mousse, and the layers mix instead of remaining distinct.
Recipe by Elisa Russo, blogger for the Say Good network.
The ingredient
The variety used in this recipe. Dark, robust flavor: it withstands cooking and stands out in a mixture.
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