Biscoff Trifles
This dreamy Biscoff Trifles recipe is truly irresistible! It’s stacked with creamy, caramelised biscuit goodness – and there’s no jelly in sight. With a Biscoff-soaked sponge, airy light mousse, reduced-fat cream and crunchy biscuit crumbs, this one's the ultimate crowd-pleaser that’ll have everyone coming back for more!
Also in these categories:
NutritionPer Serving
- Calories315
- Carbs32g
- Protein9.7g
- Fat19g
- Saturates9.5g
- Sugars15g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Biscoff lovers, this one’s for you! This Biscoff Trifles recipe serves the best of two classic sweet treats in one delicious (fancy!) glass. Just imagine layers of pure, caramelised biscuit indulgence, stacked up and ready to impress for only 315 calories per trifle.
Grab the jar of Biscoff spread from your cupboard now – it’s the key to the magic in this decadent dessert. You’ll whip together a silky-smooth, airy Biscoff mousse to spoon over fluffy layers of Biscoff-coated sponge.
To make things feel extra special, we’ve topped everything off with sliced bananas and freshly crushed biscuits. Trust us when we tell you, Biscoff and bananas are the ultimate dream team!
For more slimming-friendly Biscoff inspiration, take a scroll through our blog by tapping here.
What diets are these Biscoff Trifles suitable for?
You can make these Biscoff Trifles suitable for vegetarian diets.
Please take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Biscoff Trifles?
All of the ingredients needed to make these Biscoff Trifles should be easy to find in your usual supermarket, including the all-important smooth Biscoff spread.
There are a couple of bits of equipment that will make this recipe easier, including a 6-hole silicone muffin tray. If you don’t have one, you can bake the cakes in paper bun cases instead.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
We use a 6-hole silicone muffin tray for our sponge.
A tiny amount of vanilla extract goes a long way.
How many calories are in these Biscoff Trifles?
There are 315 calories in each of these Biscoff Trifles, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
Biscoff Trifles are perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C.
Step 2
To a mixing bowl, add the reduced-fat spread, sweetener, flour, egg, and vanilla mix with an electric whisk until the mixture is thick and creamy. Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted. Add the Biscoff spread into the cake mixture and whisk again until combined.
Step 3
Pour the mixture into 4 holes of a silicone muffin tray and flatten out. Bake for 12-14 minutes, until an inserted skewer comes out clean. Leave to cool completely.
Step 4
Once the cakes are cooled, make the creamy layer. Place the low-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed for about 2-4 minutes, until soft peaks are formed. Take care not to over-whisk the cream alternative – otherwise it will become too stiff to fold in the remaining ingredients.
Step 5
Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts, until melted and completely smooth.
Step 6
Add the yoghurt, melted Biscoff spread and vanilla essence to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.
Step 7
Once the sponges have cooled, remove from the silicone tray and cut each cake in half horizontally to create 2 circle pieces. You should have 8 slices of sponge. Put to one side.
Step 8
Now you are ready to assemble. Add a little of the cream mixture to the bottom of the serving dishes. Add a slice of sponge, a few of the banana slices, sprinkle over some of the crumbled biscuit. Repeat the layers again finishing with a layer of cream mixture on-top. Leave in the fridge for 30 minutes or until ready to serve.
Step 9
When ready to serve, add a swirl of aerosol cream and sprinkle over the remaining biscuit crumbs. Serve.
What could I serve with these Biscoff Trifles?
These Biscoff Trifles are the perfect end to any meal for a Special Occasion. Enjoy them after a hearty dinner, including the following dishes:
How do you know when these Biscoff Trifles are ready?
These Biscoff Trifles are ready to enjoy once all the layers are assembled. You’ll need to leave the trifles to chill in the fridge for a minimum of 30 minutes before serving.
How long can you keep Biscoff Trifles in the fridge?
Ideally you should eat your Biscoff Trifle within 2 hours of serving.
You can keep trifles in the fridge for 1 or 2 days but it’s important to cover them and store them in the fridge BEFORE you have added the cream topping and biscuit crumbs.
If you refrigerate them with the aerosol cream on top, there is a chance that the cream will collapse and need to be added again before serving.
Can I freeze Biscoff Trifles?
This recipe is not suitable for freezing.
ORDER Our NEW cookbook Air Fryer NOW
Biscoff Trifles
This dreamy Biscoff Trifles recipe is truly irresistible! It’s stacked with creamy, caramel biscuit goodness – and there’s no jelly in sight.
-
Prep Time
20 MINS
-
Cook Time
15 MINS
- KCals 315
- Carbs 32G
Instructions
- Preheat the oven to 180°C.
- To a mixing bowl, add the reduced-fat spread, sweetener, flour, egg, and vanilla mix with an electric whisk until the mixture is thick and creamy. Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts until melted. Add the Biscoff spread into the cake mixture and whisk again until combined.
- Pour the mixture into 4 holes of a silicone muffin tray and flatten out. Bake for 12-14 minutes, until an inserted skewer comes out clean. Leave to cool completely.
- Once the cakes are cooled, make the creamy layer. Place the low-fat double cream alternative in a medium mixing bowl. Whisk with an electric hand whisk, on high speed for about 2-4 minutes, until soft peaks are formed. Take care not to over-whisk the cream alternative – otherwise it will become too stiff to fold in the remaining ingredients.
- Place the Biscoff spread into a small microwaveable bowl and microwave in small bursts, until melted and completely smooth.
- Add the yoghurt, melted Biscoff spread and vanilla essence to the bowl with the whipped cream alternative. Fold in gently using a rubber spatula or large metal spoon until completely combined. Take care not to knock the air out of the mixture.
- Once the sponges have cooled, remove from the silicone tray and cut each cake in half horizontally to create 2 circle pieces. You should have 8 slices of sponge. Put to one side.
- Now you are ready to assemble. Add a little of the cream mixture to the bottom of the serving dishes. Add a slice of sponge, a few of the banana slices, sprinkle over some of the crumbled biscuit. Repeat the layers again finishing with a layer of cream mixture on-top. Leave in the fridge for 30 minutes or until ready to serve.
- When ready to serve, add a swirl of aerosol cream and sprinkle over the remaining biscuit crumbs. Serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Recipe notes
If you’ve made Biscoff Trifles and love them, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
Join the conversation
Comment or ask our advice