When you have a blog, especially a food blog, everyone has a bit of a different take on what to focus on. Some people focus the most on their photography, some people focus more on perfecting original recipes, and some people focus more on the writing and their experiences with food. And while I would like to think that all of those three aspects are done well here, as a writer (or as someone who would like to think of myself as a writer), more than anything I hope that I am writing things that you find worth reading.
But today I don’t really care. Because this dessert doesn’t need the words, and in fact too many words will prevent you from making it sooner.
I’ve seen a lot of recipes (and have done a few of them myself) for candies and cookies and snacks derived from Biscoff spread. But rarely have I seen anything more decadent, anything that can take that casual yet indulgent item that we all spread on graham crackers like the addicts that we are, and turn it into something that can wow at a dinner party.
So here it is. A trifle full of Biscoff flavor. Biscoff cookies, vanilla pudding, and Biscoff whipped cream. There were six of us at dinner last night, and we just about polished it all off.
I’ll stop talking now. And you’re welcome.
(pudding adapted from here)
Prep Time: 30 minutes
Cook Time: 20 minutes
Wait Time: 5 hours
For the pudding:
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups milk
2 tablespoons butter
2 teaspoons vanilla extract
For the whipped cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup Biscoff spread
2 packages Biscoff cookies
1. Begin by making the pudding. In a medium-sized saucepan combine sugar, cornstarch, salt, egg yolks, and milk. Place on stove over medium heat. Bring to a boil, whisking constantly (this should take about 20 minutes). Once it is boiling, continue to let it boil, whisking, for 1 minute, or until the pudding is thick.
2. Remove from the heat and stir in the butter and vanilla. Let cool slightly, stirring occasionally to make sure a skin does not form on the top of the pudding. Once the pudding has cooled slightly (about 5 minutes), place plastic wrap directly on the surface of the pudding to prevent a skin from forming over the top of it.
3. Place in the refrigerator and chill until cooled, about 2 hours.
4. Next, make the whipped cream. Pour the heavy cream into a large bowl and beat with an electric mixer on medium speed until soft peaks begin to form. Once soft peaks are forming, gradually at the powdered sugar as you continue to beat. Keep beating the cream until stiff peaks form.
5. Put the Biscoff spread in a separate small bowl. Add several large spoonfuls of the whipped cream to the Biscoff spread, and beat it together with a mixer until the mixture is light and fluffy. Then, in small batches, add this fluffy cream back to the whipped cream, folding it in gently with a spatula until the cream is a very light tan color. Cover the cream and chill in the refrigerator until the pudding has finished chilling.
6. To put the trifle together, start with a layer of cookies, about 2 cookies high. Don’t tightly pack the cookies, but rather leave plenty of holes for the pudding to drip down in to. Cover the cookies with a layer of pudding. Then cover the pudding with a layer of whipped cream. (I found it easiest to put the whipped cream in a zip-top bag, cutting a small hole in the bottom, and piping it onto the pudding layer. Then use a knife to spread it evenly.) Follow this by two more layers in the same order, finishing with the whipped cream.
7. Cover and chill the trifle in the refrigerator for at least 3 hours before serving (but it can also be chilled longer if you would like).