Biscoff Trifle

• servings: 8 servings
• total time: 6 hours

Ingredients

Cooking spray

2 c. (240 g.) all-purpose flour

1 1/2 tsp. ground cinnamon

3/4 tsp. baking soda

1/2 tsp. kosher salt

1/4 tsp. ground anise

1/4 tsp. ground cardamom

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1 c. (215 g.) packed light or dark brown sugar

1/2 c. (1 stick) unsalted butter, softened

2 large eggs

1 tsp. pure vanilla extract

1 c. buttermilk, divided

14 oz. (1 jar) store-bought Biscoff cookie butter

12 oz. cream cheese, softened

Kosher salt

3/4 c. heavy cream

3 c. heavy cream

3 tbsp. confectioners’ sugar

1 1/2 tsp. pure vanilla extract

1 pkg. Biscoff cookies (16 cookies)

1/2 c. store-bought or homemade caramel sauce

Confectioners’ sugar, for dusting

Directions

Cake

Preheat oven to 350°. Grease an 8" cake pan with cooking spray. In a medium bowl, whisk flour, cinnamon, baking soda, salt, anise, cardamom, ginger, and nutmeg until combined.

In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat brown sugar and butter on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla.

Add about half of dry ingredients and beat on low speed until just combined. Add half of buttermilk and beat until mostly combined. Scrape sides and bottom of bowl with a rubber spatula. Beat in remaining dry ingredients until just combined, then beat in remaining buttermilk. Pour batter into prepared pan.

Bake cake until a tester inserted into the center comes out clean, 50 to 55 minutes.

Carefully invert cake onto a wire rack and let cool in pan at least 30 minutes before removing pan. Let cool completely. Slice cake in half through the equator to make 2 circular pieces.

Make Ahead: Cake can be made 5 days ahead. Let cool, then tightly wrap, unsliced, in plastic wrap and refrigerate, or freeze up to 1 month.

Cookie Butter Mousse

In a medium bowl, using handheld mixer (or in the large bowl of stand mixer fitted with the whisk attachment), beat cookie butter, cream cheese, and a pinch of salt on medium speed until light and fluffy, 3 to 5 minutes.

With the motor running, slowly pour in heavy cream and continue to beat until thoroughly combined.

Make Ahead: Mousse can be made 3 days ahead. Store in an airtight container and refrigerate. Bring mousse to room temperature and beat with a whisk until fluffy and spreadable, about 3 minutes.

Whipped Cream

In a medium bowl, using handheld mixer (or in the large bowl of stand mixer fitted with the whisk attachment), beat cream, confectioners’ sugar, and vanilla on medium speed until soft peaks form, about 3 minutes.

Make Ahead: Whipped cream can be made 1 day ahead. Store in an airtight container and refrigerate. You may need to whisk whipped cream a few minutes to recombine the separated cream.

Assembly

Using the circumference of your trifle dish as a guide, trim 2 cakes to fit the dish.

Spread 1/2 cup whipped cream on bottom of dish, then gently place 1 cake slice on top. Top cake with about half of cookie butter mousse.

Arrange cookies upright along perimeter of dish (depending on the dimensions of your dish, that may take anywhere from 10 to 14 cookies).

Spoon 1 1/2 cups whipped cream in the center of dish. Using a butter knife or offset spatula, gently guide cream between each cookie. Drizzle about 1/4 cup caramel sauce on top.

Gently place second cake slice on top, then add remaining cookie butter mousse. Using a spatula or piping bag, top trifle with remaining whipped cream. Cover and refrigerate at least 3 hours or up to overnight.

Before serving, drizzle trifle with more caramel sauce. Decorate surface with 2 more cookies, then dust with confectioners’ sugar.

Nutrition

• Calories: 1503
• Total Fat: 122 g
• Saturated Fat: 72 g
• Trans Fat: 2 g
• Cholesterol: 376 mg
• Sodium: 896 mg
• Total Carbohydrate: 95 g
• Dietary Fiber: 1 g
• Total Sugars: 52 g
• Protein: 14 g