Salted Honey Cow Cheesecake, Fig & Raspberry Trifle

makes: 4 mini trifles or 1 large trifle


    • 2 x 120g logs Salted Honey Cow Cheese
    • ½ cup thickened cream
    • 2 tbsp honey + extra to drizzle
    • 200g sponge cake or swiss roll (strawberry jam filled if available), diced
    • 4 large figs
    • 1 punnet raspberries
    • 1/3 cup Pistachio nuts, crushed
    • 1 orange


    • In a food processor or blender, combine the cheese and cream, blending to a smooth, creamy whipped consistency. Transfer to the fridge for 30 minutes.
    • Diced the cake amongst serve glasses or bowls and spoon over half the whipped cheesecake and half the pistachio.
    • Dice one fig and spoon that over the bowls, cut the remaining figs into wedges.
    • Scatter over half the raspberries then spoon over the remaining cheesecake, berries, figs, pistachio and drizzle with honey.


watch our instructional video

Salted Honey Cow 80g & 120g


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