Finger Lime Mojito Cheesecake Trifle

1. 1

   Combine the sugar and water in a saucepan over medium heat, stirring until the sugar is dissolved. Bring to a boil and reduce heat to low and simmer for 5 minutes. Remove pan from heat, add the bruised mint leaves, lime juice and zest, and rum or water and cover. Allow the mixture to steep for 20 minutes.

2. 2

   Place the white chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Then remove the melted chocolate from the heat and set aside.

3. 3

   Put the cream cheese and mascarpone into a large bowl and use a mixer to beat until smooth.

4. 4

   Strain the mint syrup and add it along with melted chocolate into the cheese mixture and blend until smooth. Set aside.

5. 5

   Combine the crushed biscuits and melted butter in a bowl and stir. Divide half of the crumb mixture into the bottom of 6 glasses and press it into the base of the glass. Or you can layer half of it into a small trifle bowl. Top with half the cheesecake mixture. Repeat this process once more with another layer of crumbs and cheesecake mixture.

6. 6

   Refrigerate for 1 hour to set.

7. 7

   Slice finger limes down the side and gently dig out the beads and add them atop the trifle mixture. When ready to serve top with a dollop of whipped cream, mint leaves lime garnish.

8. 8

   Recipe adapted from ledelicieux.com.

* Per serving · 4 servings · Values may vary.