Biscoff Banoffee Trifle

Biscoff Banoffee Trifle made with Layers of crunchy Biscoff biscuits, bananas, drizzled with dulce de leche, topped with whipped cream.

No bake desserts are my favourite, they effortless and at the same time they tick all the boxes. Biscoff Banoffee trifle is one those desserts. You only need 4 ingredients to make this trifle.

Layers of crunchy Biscoff biscuits are drizzled with dulce de leche, topped with bananas and whipped cream. What’s there not to love.

I personally like the version of traditional banoffee pie which uses digestive biscuits. But the Biscoff Biscuits take this dessert to another level. That deep caramel flavor and hint of spice perfectly complement the bananas and caramel, creating a dessert that will truly leave your sweet tooth singing. Whether you’re whipping it up for a big crowd or just a little indulgence for two, this one’s a winner.

What is Dulce De Leche?

Dulce de leche is a luscious caramel sauce originating from Latin America, traditionally prepared by slowly heating milk and sugar over several hours until it transforms into a rich, golden, spreadable delight.

For a much easier, homemade version, you can simply make it by boiling a can of condensed milk for about 3 hours. That’s the method I’ve used for this recipe, knowing that specific store-bought caramel sauces might not be readily available everywhere.

Pressed for time? No worries at all! Look for ready-to-use options like Nestle Caramel Top N Fill. And if you are truly a Biscoff lover, you can use Biscoff spread as well.

How to Make Biscoff Banoffee Trifle

1. Making the Dulce de Leche Begin by making your homemade dulce de leche. Carefully place an unopened can of condensed milk into a large pot and cover it completely with water. Bring the water to a boil, then reduce the heat to a simmer and boil for 3 hours. As the water evaporates, make sure to keep adding more hot water to ensure the tin remains fully submerged at all times – this is crucial for safety and preventing it from bursting.

Once 3 hours are up, carefully remove the hot tin from the water. Allow it to cool completely on a wire rack before attempting to open it. Once cooled, open the can, pour the rich dulce de leche into a bowl, and give it a good mix to smooth it out. You can store any leftover dulce de leche in an airtight jar or a sauce bottle in the fridge for a few weeks. If it thickens, simply microwave it for about a minute to return it to a pourable consistency.

2. Preparing the Biscoff Crumbs Next, prepare your Biscoff biscuit base. Place the biscuits in a sturdy Ziploc bag and crush them using a rolling pin or even a hammer. Alternatively, for a quicker method, you can use a food processor. Personally, I prefer the manual method as it leaves delightful tiny chunks that add a wonderful texture to the trifle – a difference you’ll definitely appreciate!

3. Whipping the Cream Finally, whip the cream until soft peaks are formed using an electric beater. Make sure not to over-whip it; you want it light and airy.

Layering Up Biscoff Banoffee Trifle

Now that all your delicious components are ready, it’s time for the fun part: layering up your trifle!

You have options here: assemble it in a beautiful large trifle dish, or create charming individual glasses or jars for personal servings.

To layer: Begin by creating alternating layers of your crunchy Biscoff biscuit crumbs, generous dollops of whipped cream, slices of fresh banana, and a drizzle of rich dulce de leche. Repeat these layers until your dish is full, finishing with a final flourish of cream and a sprinkle of extra Biscoff crumbs or a banana slice for garnish.

Chill Before Serving: Once assembled, it’s essential to chill your trifle thoroughly before serving. For the best texture and flavor, I recommend making this dessert at least 24 hours ahead of time. This allows all the flavors to meld beautifully and ensures the biscuits have softened just enough while still retaining some delightful bite.

WATCH HOW TO MAKE BISCOFF BANOFFEE TRIFLE

Can you make Biscoff Banoffee Trifle Ahead?

Absolutely! This Biscoff Banoffee Trifle is truly perfect for making ahead, which is one of the many reasons I love it. You can easily prepare the entire trifle up to 24 hours in advance and simply keep it refrigerated.

In fact, I find it actually tastes even better the next day! This allows all those incredible flavors to meld beautifully and gives the Biscoff biscuits just enough time to soften to that ideal, delightful consistency. Just remember to cover it tightly before chilling.

Other Desserts To Try

If you try this Biscoff Banoffee Trifle, I’d love to hear what you think! Leave a comment below and let me know.