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Biscoff Trifle Recipe

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★★★★★

4.6 from 143 reviews

A decadent Biscoff Trifle featuring layers of spiced cake, creamy Biscoff cookie butter mousse, whipped cream, and caramel sauce, beautifully assembled with crunchy Biscoff cookies for a show-stopping dessert that’s perfect for any occasion.

Ingredients

Scale

Cake

  • Cooking spray, for greasing
  • 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

Cookie Butter Mousse

  • 14 oz (1 jar) store-bought Biscoff cookie butter
  • 12 oz cream cheese, softened
  • Pinch of kosher salt
  • 3/4 cup heavy cream

Whipped Cream

  • 3 cups heavy cream
  • 3 tbsp confectioners’ sugar
  • 1 1/2 tsp pure vanilla extract

Assembly and Garnish

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

Instructions

  1. Prepare Cake: Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, anise, cardamom, ginger, and nutmeg until evenly combined.
  2. Mix Batter: In a large bowl, use a handheld or stand mixer fitted with paddle attachment to beat brown sugar and softened butter at medium speed until light and fluffy, about 3 to 5 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Combine Dry and Wet Ingredients: Add half of the dry ingredient mixture to the batter and beat on low until just combined. Then add half of the buttermilk and mix until mostly combined. Scrape down the sides and bottom of the bowl, then add the remaining dry ingredients followed by the remaining buttermilk. Mix gently until just combined.
  4. Bake Cake: Pour the batter into the prepared cake pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for at least 30 minutes before carefully inverting the cake onto the rack to cool completely. Once cooled, slice the cake horizontally into two equal layers.
  5. Make Ahead Tips for Cake: The cake can be made up to 5 days ahead; after cooling, wrap it tightly in plastic wrap (unsliced) and refrigerate, or freeze for up to 1 month.
  6. Prepare Cookie Butter Mousse: In a medium bowl, beat Biscoff cookie butter, softened cream cheese, and a pinch of salt on medium speed until light and fluffy, about 3 to 5 minutes. With the mixer running, slowly pour in 3/4 cup heavy cream and continue beating until fully combined and mousse is smooth.
  7. Make Ahead Tips for Mousse: The mousse can be made up to 3 days ahead; store in an airtight container in the refrigerator. Before using, bring to room temperature and whisk until fluffy and spreadable, about 3 minutes.
  8. Prepare Whipped Cream: In a medium bowl, beat 3 cups heavy cream, confectioners’ sugar, and vanilla extract with a handheld or stand mixer until soft peaks form, about 3 minutes.
  9. Make Ahead Tips for Whipped Cream: Whipped cream can be made 1 day ahead and stored in an airtight container in the refrigerator. Whisk a few minutes before serving to recombine separated cream if necessary.
  10. Assemble Trifle: Trim the two cake layers to fit the circumference of your trifle dish. Spread 1/2 cup whipped cream on the bottom of the dish, then gently place one cake layer over it. Spread half of the cookie butter mousse evenly over the cake.
  11. Add Cookies and Cream: Arrange Biscoff cookies upright along the perimeter of the dish (about 10 to 14 cookies depending on dish size). Spoon 1 1/2 cups whipped cream into the center, using a butter knife or offset spatula to gently guide cream between each cookie. Drizzle approximately 1/4 cup caramel sauce on top.
  12. Top Layers: Place the second cake layer on top, then spread the remaining cookie butter mousse evenly over it. Use a spatula or piping bag to top the trifle with the remaining whipped cream.
  13. Chill and Garnish: Cover the assembled trifle and refrigerate for at least 3 hours or overnight to let flavors meld. Before serving, drizzle additional caramel sauce on top, decorate with 2 more Biscoff cookies, and dust with confectioners’ sugar.

Notes

  • The cake can be baked up to 5 days in advance and stored wrapped in the refrigerator or frozen for a month.
  • The cookie butter mousse stays fresh refrigerated for up to 3 days; bring to room temperature and re-whip before assembling.
  • Whipped cream can be prepared one day ahead and should be whisked again before use if separation occurs.
  • Use a trifle dish that fits your cake layer size to maintain the structure and neat appearance.
  • For best texture, handle the cake layers gently during assembly to avoid breaking.
  • Caramel sauce can be store-bought or homemade depending on preference.

Keywords: Biscoff, trifle, dessert, cake, mousse, whipped cream, caramel, cookies, layered dessert

Find it online: https://thefoodrecipe.com/biscoff-trifle-recipe/