Trifle with Lotus Biscoff Mousse and Red Fruits
Ready in: 60 mins +
Biscoff biscuits adds a delicious twist to the traditional trifle. Carefully layered with chocolate chip sponge cake, mascarpone and Biscoff mousse, and red berry compote, it's a lovely dessert that's sure to impress your guests.
For the cake:120g butter, at room temperature
75g light brown Demerara sugar
3 free-range eggs
75ml groundnut oil
200g self-raising flour
a pinch of salt
100g chocolate chips
For the trifle:150g Lotus Biscoff biscuits
250ml whipping cream
1 bag frozen red fruit
1 tbsp sugar
- First, make the cake. Preheat the oven to 175C/325F/Gas 3. Beat the butter, light brown sugar, and demerara sugar together until creamy, then add the eggs one by one.
- Add the oil and buttermilk, alternating between the two. Mix thoroughly after adding each ingredient.
- Sprinkle in the flour and salt, and fold lightly into the batter; do not mix for too long or the cake will be tough.
- Line a baking sheet with baking paper (or use a rectangular baking tin that's about 40cm x 30cm) and use a spatula to place the mixture in the tin or on the sheet. Smooth the surface and sprinkle over the chocolate chips.
- Bake the cake in the oven for 30 minutes, then leave to cool completely.
- In the meantime, crumble the Biscoff and put in the cream to soften. Whip the cream when the Biscoff have absorbed all the cream. Fold in the mascarpone using a spatula.
- Make the fruit compote by heating the frozen fruit with the sugar, then leaving it to cool.
- Use a small pastry cutter to cut circles out of the cake. Spoon some fruit compote into six glass dishes, place a circle of cake on top and cover with a layer of Biscoff mousse. Repeat these layers and finish with pieces of Biscoff.