Italian Trifle Cheesecake Recipe
This luscious trifle cheesecake recipe combines Mascarapone cheese, almonds, crystallized ginger, chocolate and whipped cream for an easy, but naughty treat.
1 1/2 lbs. Mascarapone cheese
1 cup ground almonds
1 cup crystallized ginger, finely chopped
1 lb. bittersweet chocolate, melted
3 oz. ripe bananas, finely sliced
1/2 cup masala
1 cup thick and cold custard
2 cups whipped cream, soft peaks
2 oz. toasted almonds slices to garnish
1 oz. grated milk chocolate to garnish
Using a food processor, combine Mascarapone cheese and melted chocolate. Set aside.
In a bowl, combine the ground almonds and the crystallized ginger. Set aside.
Using a large, clear serving bowl, put half the banana slices on bottom. Pour on masala. Add half the cheese mixture and then half the custard. Sprinkle on the ground almond mixture. Repeat with remaining ingredients: banana slices, cheese mixture, and ground almond mixture.
For topping, carefully spread whipped cream across. Sprinkle with grated chocolate and then toasted almond slices. Chill for 1 hour. Serve cold as an after dinner dessert.