Biscoff Trifle

This Biscoff Trifle is layer upon layer of sweetly spiced deliciousness. With creamy custard, fluffy whipped cream, moist cake, crunchy biscuits, and smooth Biscoff spread, every bite is awesome.

In case you ever wondered, I fail at baking all the time. Everyone does. Even though baking is a science, there are variables in each experiment that are outside of our control. From the level of humidity to the temperature in the kitchen, to variations in the wheat crop, some minor details can't be accounted for. But most of the time, it's the baker's mood or energy that's at the root of the problem.

I can be an impatient baker, and an impatient witch. This leads to mistakes in my work all the time. You'd think I'd learn, but all this fire energy doesn't love to wait around. So when a recipe says "line the baking pan with parchment," I don't always listen. Luckily, I have enough experience to learn how to transform a cake that's hopelessly stuck to the pan into a dessert that's maybe even better than the original intention.

What makes this Biscoff Trifle so awesome?

I made this Biscoff Trifle when my Cookie Butter Cake wouldn't turn out of the pan. Rather than put all that delicious cinnamony cake in the bin, I knew I had to make a trifle. I mean, a trifle is really just piles of cake and cream and custard, right? It's perfect for a so-called ruined cake. I combined my cake crumbles with some other store bought ingredients to make a heavenly concoction.

We're talking instant custard or vanilla pudding, Dream Topping or Cool Whip (it stays stable longer than fresh cream), Biscoff biscuits, and melted Biscoff spread all layered together. It made an absolutely enormous trifle with more cake still left over (which I happily ate with vanilla ice cream). Obviously, this would be a perfect dessert for a big part or family gathering. We ended up just having to eat it between the two of us, and after four of five days of working our way through it, I was still sad when it was gone. Best mistake ever.

Make it magical

Just like you create layers of flavor in a trifle, you can create layers of power within a spell. When I create a spell jar, I always start with a layer of protective salt. When you create a crystal grid, you work from a central point of power and expand outward. Layering can give structure and stability to your spell. So the next time you're making a trifle, give each ingredient an intention, and let them marry together to solidify your overall desire and make your spell stronger than any ingredient would be on its own.

To learn more about the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Ingredients

Here's everything you'll need to make this dessert. The full details are in the recipe card below.

• Cookie Butter Cake - If you know your plan is to make a trifle, bake the cake in a 13x9 inch pan for ease. And you won't need the frosting for this recipe.
• Instant custard powder - Or pre-made custard, or instant vanilla pudding if you live in the US.
• Dream Topping - or Cool Whip if you live in the US.
• Whole milk - to make the dream topping
• Biscoff biscuits - a few whole and a few broken into crumbs
• Biscoff spread - melted to drizzling consistency

Tips for making Biscoff Trifle

It's tricky to be precise with measurements here because, first, it doesn't really matter, and second, it will depend on the size of your vessel. I don't have a trifle bowl, so I used a big glass mixing bowl to build mine. If you live in a place where a Christmas trifle is a tradition, you may have one tucked away somewhere. Don't sweat it. Any container will do.

It also doesn't really matter how you bring this all together. Just make something that looks and sounds good to you. Get all your components ready then start building your layers. I went with a layer of cream in the bottom just to give the cake somewhere to land. Then I broke up my cake into rough chunks and layered that in next. I topped that with some melted Biscoff spread. Then I drizzled over some custard, more cream, and crushed up biscuits. I also nestled a some whole biscuits around the outside of the bowl for aesthetic affect. They I just kept adding layers of cake, custard, and crea until I filled the bowl. Finally, I drizzled over some melted Biscoff spread and some more biscuit crumbs for a crunchy topping.

Then you just let the whole thing sit, covered in plastic wrap, in the fridge until you're ready to dig in. Let the kids help with this one. It's impossible to mess it up.

If you've got some thing delicious but ugly, it's not a fail, just a reinvention. Biscoff Trifle is so good, you're gonna be ruining your cake on purpose.

Looking for more awesome Biscoff recipes? Try these No-Bake Biscoff Cheesecake Bars of a beautiful Cookie Butter Cake.

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