Lotus Biscoff Trifle
A delightful layered dessert that combines crushed Lotus Biscoff cookies, creamy whipped cream, and sweet Biscoff spread. Perfect for gatherings or a cozy evening at home.
Ingredients
For the Trifle
- 250 g Lotus Biscoff cookies (crushed) Adds crunch and caramel flavor
- 1 cup Lotus Biscoff spread (melted) Provides rich sweetness and moisture
- 2 cups heavy whipping cream (whipped) Contributes lightness and creaminess
- ΒΌ cup powdered sugar Enhances the cream's flavor
- 1 tsp vanilla extract Adds depth of flavor
- 3.4 oz instant vanilla pudding mix Gives consistency to the cream
- 2 cups cold milk Liquid base for the pudding
Instructions
Preparation
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- In another bowl, mix the instant vanilla pudding mix with the cold milk and whisk until the mixture thickens.
- Gently fold the pudding into the whipped cream mixture until blended.
Layering
- In a trifle dish, layer half of the crushed Lotus Biscoff cookies at the bottom.
- Pour half of the whipped cream and pudding mixture over the cookie layer.
- Add another layer of crushed Lotus Biscoff cookies on top of the cream mixture.
- Top with the remaining whipped cream and pudding mixture, smoothing it out.
- Sprinkle extra crushed Lotus Biscoff cookies on top for garnish.
- Cover and refrigerate for at least one hour before serving.
Notes
Refrigeration is crucial for flavor melding. This trifle can be made ahead of time and lasts up to three days in the fridge.