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Trifle with Lotus Biscoff Mousse and Red Fruits

Serves: 6

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.

Trifle with Lotus Biscoff Mousse and Red Fruits Recipe: Live Green & Good


For the cake:

120g butter, at room temperature
75g light brown Demerara sugar
50g sugar
3 free-range eggs
75ml groundnut oil
75ml buttermilk
200g self-raising flour
a pinch of salt
100g chocolate chips

For the trifle:

150g Lotus Biscoff biscuits
250ml whipping cream
250g mascarpone
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.
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