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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