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

Preparation

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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