Introduction

This Biscoff Trifle is a luscious layered dessert combining warm spices, creamy cookie butter mousse, and fluffy whipped cream. Perfect for impressing guests or treating yourself, it features a spiced cake base, crunchy Biscoff cookies, and rich caramel drizzle.

The dessert in a clear glass bowl shows five clear layers: at the bottom, a thick white creamy layer, above it, a thick light brown cream layer with whole rectangular brown cookies pressed around the side, next a thick brown sponge cake layer, then a thick white whipped cream layer topped with two rectangular brown cookies standing upright, and smooth caramel sauce being poured over the top, dripping down the sides. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
2 cups (240 g) all-purpose flour

1 1/2 tsp ground cinnamon
3/4 tsp baking soda

1/2 tsp kosher salt
1/4 tsp ground anise

1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground nutmeg

1 cup (215 g) packed light or dark brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs

1 tsp pure vanilla extract
1 cup buttermilk, divided
14 oz (1 jar) store-bought Biscoff cookie butter

12 oz cream cheese, softened
Pinch of kosher salt
3/4 cup heavy cream (for mousse)

3 cups heavy cream (for whipped cream)
3 tbsp confectioners’ sugar
1 1/2 tsp pure vanilla extract (for whipped cream)

1 package Biscoff cookies (16 cookies)
1/2 cup store-bought or homemade caramel sauce
Confectioners’ sugar, for dusting

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease an 8-inch cake pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, anise, cardamom, ginger, and nutmeg until evenly combined.
Step 2: In a large bowl, beat brown sugar and softened butter on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Step 3: Add half of the dry ingredients to the butter mixture and beat on low speed until just combined. Pour in half of the buttermilk and mix until mostly incorporated. Scrape the bowl, then add remaining dry ingredients and buttermilk, beating only until combined.

Step 4: Pour the batter into the prepared cake pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool in the pan for at least 30 minutes before removing. Cool completely, then slice cake horizontally into two layers.
Step 5: For the cookie butter mousse, beat Biscoff cookie butter, cream cheese, and a pinch of salt on medium speed until light and fluffy, about 3 to 5 minutes. With the mixer running, slowly add 3/4 cup heavy cream and continue beating until fully combined.
Step 6: To make the whipped cream, beat 3 cups heavy cream with confectioners’ sugar and vanilla extract on medium speed until soft peaks form, about 3 minutes.

Step 7: Trim the cake layers to fit your trifle dish if needed. Spread 1/2 cup whipped cream on the bottom of the dish. Place one cake layer on top, then spread half of the cookie butter mousse over it.
Step 8: Arrange Biscoff cookies upright around the edge of the dish. Spoon 1 1/2 cups whipped cream in the center and gently push cream between the cookies to fill gaps. Drizzle about 1/4 cup caramel sauce over the whipped cream.
Step 9: Place the second cake layer on top, then spread the remaining cookie butter mousse over it. Top with the remaining whipped cream using a spatula or piping bag. Cover and refrigerate for at least 3 hours or overnight to set.

Step 10: Before serving, drizzle with additional caramel sauce. Decorate with 2 more Biscoff cookies and dust the surface lightly with confectioners’ sugar.

Tips & Variations

For extra flavor, gently toast Biscoff cookies before arranging them in the trifle to add a warm, nutty note.
Use whipped coconut cream in place of heavy cream for a dairy-free version of whipped topping and mousse.

Make the cake and mousse a day ahead to allow flavors to develop and reduce assembly time.
If you can’t find Biscoff cookie butter, almond butter with a touch of cinnamon can make a decent substitute.

Storage

Store the assembled trifle covered in the refrigerator for up to 3 days. Before serving, gently stir the top layer of whipped cream if it has separated slightly. Leftover trifle can be eaten chilled or brought to room temperature for about 20 minutes for softer texture.

How to Serve

A close-up view of a clear glass filled with a layered dessert showing three main visible layers: a bottom layer of dark brown creamy mousse, a middle layer of light brown cake soaked with liquid, and a thick top layer of white whipped cream swirled with caramel sauce. Two rectangular light brown cookies with a pattern and powdered sugar are partly embedded vertically in the whipped cream, and a spoon is inserted into the dessert on the left side. The glass is placed on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, the cake and mousse can be made several days in advance and stored separately in the refrigerator. Assemble the trifle a few hours before serving for the best texture and flavor.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.