Cheescake in Jars

Ingredients for cooking
  • 100 gr crumbled dry biscuits
  • 40 gr of melted and cold Trevalli butter
  • 2 tbsps Trevalli whole milk
  • 50 gr powdered pistachio nuts
  • 250 gr Trevalli Mascarpone
  • 70 gr powdered sugar
  • 250 ml Hoplà for whipping with sugar
  • 10 minced mint leaves
  • 2 tbsps dry liqueur
  • Fruit mix
  • Mint

Base: mix biscuits and pistachio nuts, add the Trevalli butter and the Trevalli whole milk and then compact the mixture on the bottom of the jars.

Cream: soften the Trevalli mascarpone with a spatula and add sugar, minced mint and liqueur while stirring. Whip the Hoplà for whipping with sugar and pour into the mousse.

Assembly: chop the fruits. Place the pieces pressed against the jar borders paying attention to alternate colours. Fill the jars with the Trevalli mascarpone mousse and chill in the fridge for 2 hours. Decorate the cheesecake with fruits and mint tufts.

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