Biscoff Trifle

Gingerbread is a quintessential holiday cookie, but we’d argue that Biscoff is even better. This Belgian cookie is a specific brand of speculoos (pronounced speck-cue-lows), a traditional treat enjoyed across northern Europe. The spiced cookies are often enjoyed for the Feast of Saint Nicholas—a holiday that inspired who we now know as Santa Claus. You may be most familiar with these cookies as a beloved Delta in-flight snack. In fact, Biscoff’s partnership with the airline is what first introduced American consumers to the cookie in the 1980s. We love eating them all year long, but especially around Christmastime. So we decided to celebrate speculoos with this showstopping holiday trifle.

The base of this trifle is a cake scented with the traditional spices you’d find in speculoos: cinnamon, nutmeg, ginger, anise, and more. If you can’t find some of these seasonings, no sweat—just replace them with some more cinnamon.

We also incorporate some more Biscoff flavor with a cookie butter mousse. The decadent speculoos spread gets whipped with cream cheese in this recipe to become a tangy, lightly sweet layer in our trifle. Add in some whipped cream, a layer of Biscoff cookies, and a caramel drizzle to get a stunning centerpiece for your holiday dessert table.

Trifles require building several different layers as well as exercising a lot of patience, so expect to set aside some time for this dessert to come together. But, thankfully, most of the components can be made in advance. And you can (and should) assemble the trifle at least a few hours before serving, so you can focus the rest of your energy on cooking your holiday dinner.

Did you try making this? Let us know how it went in the comments!