Layers of decadent cheesecake and Irish cream make this rich and creamy trifle the perfect festive dessert.
2 x 154g Packs cookies and cream biscuits
60g Salted butter
For the cheesecake:
1 x 200g Pack soft cheese
1 x 250g Pack mascarpone
60ml Ballycastle
1 x tsp Vanilla essence
50g Icing sugar
20g Cocoa powder
For the Ballycastle cream:
400ml Double cream
25g Icing sugar
To serve:
6 x 200ml Glasses
Chocolate sprinkles
Preheat the oven to 180c/350f/gas 4.
Break up the biscuits and place into a food processor – whizz until you have fine crumbs.
Melt the butter and stir into the crumbs. Spread the mix onto a baking tray and bake in the oven for 8 mins, till crisp then allow to cool.
Put all the ingredients for the cheesecake into a bowl and whisk well to combine. Put the ingredients for the Ballycastle cream in a bowl and using an electric whisk – beat till thick and holding its shape. Divide the biscuit mixture, cheesecake mixture and Ballycastle cream into 2 portions.
Use one of the portions of the biscuit to put in the base of the 6 glasses, then top this with the Ballycastle cream. Then add the cheesecake mix. Then repeat with the other portions to create layers.
If you would like to add a finishing touch, pipe the last of the Ballycastle cream to finish.
Sprinkle with some chocolate sprinkles – refrigerate for an hour before serving.
