Biscoff Trifle

IngredientsPrint recipe

For the sponge cake

• 10 eggs
• 1 cup + 1/4 cup sugar
• 1 1/2 cups + 1/3 flour
• 1 1/2 Tbsp vanilla extract
• 1/2 tsp vanilla powder

For the cream

• 2 cups milk
• 1/2 cup sugar
• 2 eggs + 1 yolk
• 1/4 cup + 2 Tbsp corn starch
• 14 1/2 Tbsps butter
• 1 vanilla bean
• 1 cup heavy whipping cream
• 1 14.1 oz jar of Biscoff butter

For the syrup

• 1/4 cup sugar
• 2 Tbsp water
• 1/2 tsp vanilla extract or dark rum

Decoration

• A dozen of Biscoff cookies
• Whipped cream or leftover vanilla cream

Instructions

For the sponge cake

1. Preheat oven to 350°F.
2. In a stand mixer, beat the eggs with the sugar until white, fluffy, and tripled in size.
3. Add the vanilla powder and the vanilla extract and beat a few more seconds.
4. Sift the flour over the egg batter and combine incorporating air with a spatula.
5. Pour the batter into a high round cake pan that is buttered and floured.
6. Bake for about 35 to 40 minutes.
7. Allow to cool before removing from pan.

For the vanilla cream

1. Boil over medium heat the milk and the vanilla bean cut lengthwise.
2. Remove the vanilla bean and collect seeds. Put seeds back in the milk.
3. In a bowl, whisk together the sugar and the eggs, then add the corn starch and stir.
4. Pour the hot milk into the previous mixture, stir and bring back to heat. Whisk until thick and creamy.
5. Remove from heat and add half of the butter. Stir until smooth and silky.
6. Cover with plastic wrap directly on the cream and allow to cool.
7. Once the cream has cooled, whip the other half of the butter (softened) until creamy and add it to the cream.
8. Whip the heavy cream to peak and add it to the buttercream incorporating air. Reserve in the fridge for about 2 hours.

For the syrup

1. In a small saucepan, boil over medium-low heat the sugar and the water.
2. When boiling, remove from heat and pour vanilla extract or rum.

To assemble the trifle

1. Slice sponge cake and tear apart into medium pieces.
2. Using a trifle dish, place pieces of sponge cake on the bottom.
3. Brush syrup onto the cake pieces.
4. Spread vanilla cream (with the help of a piping bag if needed).
5. Spread Biscoff butter.
6. Add more pieces of cake, then syrup, vanilla cream, and Biscoff butter.
7. Repeat ending with a layer or vanilla cream.
8. Cover with plastic wrap and reserve in the fridge for a minimum of 4 hours.
9. At serving time, place a few cookies in the food processor to make a cookie powder.
10. Sprinkle the top of the trifle with the cookie powder.
11. Decorate trifle with leftover vanilla cream or whipped cream swirls, and Biscoff cookies.
12. Serve immediately.

Watch a short video here.