Creamy Lotus Biscoff Trifle
A delightful dessert that layers cookie crunch with creamy goodness, making it perfect for any occasion.
Ingredients
Main Ingredients
- 300 grams Lotus Biscoff Cookies (reserve some for garnishing later)
- 200 grams Lotus Biscoff Spread (can substitute with dulce de leche or caramel)
- 500 ml Heavy Whipping Cream (ensure it's cold before whipping)
- 75 grams Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 box Instant Vanilla Pudding Mix (can swap with homemade)
- 2 cups Cold Milk
Instructions
Preparation
- In a mixing bowl, combine the cold milk and the instant vanilla pudding mix. Whisk until the mixture thickens, ensuring there are no lumps.
- In another bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Gently fold the prepared vanilla pudding into the whipped cream mixture.
Layering
- Start with a layer of crushed Lotus Biscoff cookies at the bottom of the trifle dish.
- Spread a layer of the cream and pudding mixture over the cookie layer.
- Repeat the layering process with more cookies and cream mixture, aiming for at least two or three layers.
- Finish with a final layer of the cream mixture on top and garnish with reserved whole cookies.
Chilling
- Refrigerate the assembled trifle for several hours to allow the flavors to meld and the texture to set.
Notes
Make sure the cream is very cold before whipping. Crushed cookies should be added just before serving to maintain their crunch.