Eggless Biscoff Trifle- an easy 4 ingredient eggless dessert recipe
Biscoff trifle is an easy and delicious dessert that anyone can make. It was one of the top sellers when I ran my home bakery and everyone would love it! All you need are Biscoff biscuits, heavy cream, milk, and Biscoff cookie butter to make this. This is a layered trifle with altering layers of the biscuits and Biscoff cream. The flavors of the dessert are so good and then the biscuit softens as it sets so it just melts in your mouth. This is an excellent dessert to make with kids. Plus you need to make this a day before so it’s great when you have a party and want to prep from before. It is not overly sweet and all the flavors work so well together. It is inspired by my mom’s chocolate cream biscuit trifle recipe.
Happy Baking!
Servings: 12-15 servings
Prep Time: 20 mins
Cooking Time: 20 mins
Total Time: 40-45 mins
Ingredients:
350-400g Biscoff biscuits
About 1 cup of whole milk
2-2.25 cups heavy (whipping) cream
1-1.5 cups melted Biscoff cookie butter; divided
Directions:
Prepare a dish to set the dessert in. I used a 9 x 13 x 4-inch bowl. You can also set it in individual bowls.
In a microwave-safe bowl melt the Biscoff cookie butter. Microwave for 20-30 seconds intervals stirring it every time till it’s melted. Keep it aside.
In a stand mixer bowl or a bowl for an electric whisk add the heavy cream. Whisk the heavy cream till it forms soft peaks. Do not over-whisk it as it will separate when you add the chocolate.
Add about 2/3rd cup of the slightly cooled melted cookie butter to the whipped cream and gently fold it till combined. If it looks grainy add 2-3 tbsp of heavy cream (not whipped) to help stabilize the mixture.
I like to transfer the mixture to a piping bag to pipe it more easily. Keep aside.
Transfer milk to a bowl to dip the biscuits in. I like to keep the milk in a wide shallow bowl.
Dip Biscoff biscuits in the milk for about 4-5 seconds, till just soft. You don't want it to break into the milk.
Layer the biscuits in the dish keeping no space between them.
Spread/Pipe the Biscoff cream over the biscuits.
drizzle about 2-3 tbsp of the cookie butter over the layer. Melt if needed.
Repeat the biscuit and cream and melted cookie butter layer alternately. Usually, you will get about 5-6 biscuit layers for this size of dish.
End with a layer of Biscoff whipped cream. I like to pipe it decoratively to give it a beautiful finish.
Chill in the fridge for 8-12 hours for all the flavors to seep and marinate.
Take it out of the fridge for 30-60 minutes before serving. I crush 2-3 Biscoff biscuits over the cream.
Scoop, serve, and enjoy!
Notes/Tips:
Soak the biscuits enough so it softens. You don’t want it to break in the milk but you want it to soften.
Do not over-whip the heavy cream. It will become grainy. You need this cream smooth and creamy.
You need to let the cookie butter slightly cool before adding it to the cream but not too cold.
Adding heavy cream will help smooth out the whipped cream if it gets grainy.
You NEED to let it set in the fridge for a minimum of 8 hours so that the flavors seep in. Make sure to let it thaw before serving.
