Recipes for the whole family

Strawberry and Maple Syrup Trifle Cheesecake is a dessert by the glass inspired by the classic English trifle. A delicious no-bake mini portion of cheesecake, where layers of cream, crumble and geleé alternate for a fun play of flavors and textures.
A fresh, quick and nutritious dessert to offer as a dessert or for a healthy and wholesome snack.

Trifle cheesecake with strawberries and maple syrup

45 minutes

Dessert

Medium difficulty

6 servings

Elisa Russo
Blogger from the Say Good network.

Ingredients

Ingredients for the mousse

250g mascarpone cheese
250g of Philadelphia
50g of MapleFarm Pure Maple Syrup – Dark
130g of powdered sugar
175g of soft butter

For the crumble:

100g coarsely chopped digestive cookies
2 tablespoons of brown sugar
1 tablespoon of MapleFarm Maple Sugar
3 tablespoons of MapleFarm Pure Peanut Butter
20 g of warm, melted butter

For the geleé

160 g strawberries cut in half
1 tablespoon of lemon juice
70 g sugar
1 tablespoon of cornstarch ( maize starch ) shaved
45 g of water

Instructions

Begin by preparing the strawberry gelée. Put all the ingredients in a saucepan and place on the stove.
Cook over medium heat, stirring continuously until it thickens and becomes glossy ( about 5/7 minutes ).
Let cool, stirring occasionally, and keep aside.
Prepare the crumble by mixing cookies, finely chopped, with peanut butter, sugar and melted butter.
Mix the mixture well and place in the refrigerator until used.
Make the cream by mixing the mascarpone with the Philadelphia.
Combine the powdered sugar and maple syrup and incorporate them well into the mixture with the help of a spatula to make it smooth and velvety.
Assemble the small glasses by placing three teaspoons of crumble on the bottom alternating with the mousse and strawberry gelée.
Decorate with gelée, peanut butter crumble, maple sugar, a few salted peanuts, and red fruits to taste.