Recipe Information

Layers of decadent cheesecake and Irish cream make this rich and creamy trifle the perfect festive dessert.

Serves: 6 people | Prep time: 40 minutes

Vegetarian | British | Dessert

Ingredients

• 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:

• 60ml Ballycastle
• 400ml Double cream
• 25g Icing sugar

To serve:

• 6 x 200ml Glasses
• Chocolate sprinkles

Method

1. Preheat the oven to 180c/350f/gas 4.
2. Break up the biscuits and place into a food processor – whizz until you have fine crumbs.
3. 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.
4. 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.
5. 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.
6. If you would like to add a finishing touch, pipe the last of the Ballycastle cream to finish.
7. Sprinkle with some chocolate sprinkles – refrigerate for an hour before serving.