Chocolate Mint Trifle

Ingredients:

• 200 g mascarpone
• 400 g low-fat curd
• 4 tbsp sugar
• 100 ml peppermint syrup
• 2 tbsp baking cocoa
• milk
• 150 g cocoa biscuits
• 130 g Cavendish & Harvey Mint Choco Drops

Preparation

• Mix the mascarpone, curd and sugar in a bowl until smooth.
  Add a little milk (approx. 2 tbsp.) to make it even creamier.
  Then divide the mixture between two bowls.
• Mix the mixture with the peppermint syrup in one bowl, sift the
  baking cocoa into the other, add 1 tablespoon of milk and mix until smooth.
• Put the cocoa biscuits in a freezer bag and crumble with a rolling pin
  (or other kitchen utensil).
• Prepare the dessert glasses. Put a little of the biscuit crumbs in first,
  then add the mint or cocoa cream alternately. Add a little of the biscuit crumbs again and then the two curd creams.
• Finish with the biscuit crumbs. The Cavendish & Harvey Mint Choco
  Drops are perfect for decoration.

Recipe by @gernekochen