Lotus Biscoff Trifle
This delightful trifle combines the crunch of Lotus Biscoff biscuits with a creamy, luscious filling, making it a versatile and satisfying dessert for any occasion.
Ingredients
For the base
- 30 pieces Lotus biscoff biscuits for crunch
- 2 tablespoons unsalted butter, melted for binding
For the creamy filling
- 16 oz heavy cream 2 cups, for creaminess
- 8 oz cream cheese at room temp, for richness
- 1/2 cup powdered sugar for sweetness
- 1/2 cup biscoff spread for flavor and creaminess
- 1 teaspoon vanilla extract for aroma
For garnish
- 1/2 cup biscoff spread for added richness
- 8 pieces biscoff cookies, cut in half for texture
Instructions
Preparation
- Start by crushing the Lotus Biscoff biscuits in a mixing bowl until they resemble fine crumbs.
- In the same bowl, combine the crushed biscuits with the melted unsalted butter and mix until evenly coated.
- Layer the biscuit mixture into the bottom of your serving dish, pressing it down firmly to form an even base.
- In a mixer bowl, whip the heavy cream using a hand mixer until it forms stiff peaks.
- In a separate bowl, blend the cream cheese and powdered sugar until smooth.
- Carefully fold the whipped cream into the cream cheese mixture until just combined.
- Add the biscoff spread and vanilla extract to the cream mixture and fold until fully incorporated.
- Spoon the creamy filling over the pressed biscuit base evenly.
Assembly
- Repeat the layers by adding another layer of crushed biscuits followed by another layer of the creamy filling until desired height is reached.
- For the final touch, add the remaining biscoff spread on top and sprinkle with cut biscoff cookies for garnish.
Chilling
- Chill the trifle in the refrigerator for at least an hour before serving to allow the layers to meld together.
Notes
Use room-temperature cream cheese for easier mixing. Ensure your heavy cream is very cold for the best whipping results. Chill the trifle overnight for a firmer consistency and deeper flavor.