No bake desserts are my favourite. Biscoff Banoffee trifle is one those desserts. Layers of crunchy Biscoff biscuits, drizzled with dulce de leche, topped with bananas and whipped cream. Whats there not to love. Make it for a large crowd or just a dessert for two this dessert will definitely leave your sweet tooth completely satisfied.
Jump to RecipeThis is definitely a better version of traditional banoffee pie which uses digestive biscuits. The Biscoff Biscuits take this dessert to another level. With the deep caramel flavour and hint of spice, these biscuits are ideal for this trifle.
Dulce de leche is a caramel sauce from Latin America prepared by slowly heating sugar and milk over a period of several hours. The easier version is to make it by boiling condensed milk for 3 hours. Want more easier option try Nestle Caramel Top N Fill. Since it may not be easily available around everywhere that’s why i used condensed milk option for this recipe.
How to Make Biscoff Banoffee Trifle
Begin with making dulce de leche. Put a can of condensed milk in the boiling water. Boil for 3 hours while adding water. Ensure that the tin is covered in the water at all times. After 3 hours take the tin out. Allow it to cool completely before opening it. Pour in to a bowl and give it a good mix. You can keep it in a sauce bottle or a jar. This can be put in the fridge for few weeks. Whenever you want to use microwave it for a minute to make it thin again.
Crush the biscuits in plastic bag using hammer or good old rolling pin. Alternatively you can also use food processor. I prefer the earlier method as its leaves tiny chunks which give a great texture.
Whip the cream using electric beater until soft peaks are formed.
Once ingredients are ready all you need to do is layer up ! Alternating biscuits, cream, bananas and caramel. You can make it in bigger dish or individual glasses or jars. Chill before serving. You can make this 24 hours ahead to make sure its chilled properly.
WATCH HOW TO MAKE IT
Biscoff Banofee Trifle
Ingredients
- 500 g Lotus Biscoff Biscuits
- 1 can Condensed milk See notes
- 500 ml Cream
- 2 large Bananas
Instructions
- Remove the label from condensed milk can and put it in a sauce pan full of water. Ensure that the tin is covered in water. Boil for 3 hours. Keep adding water regularly to keep the can in water.
- Take out the can and allow it to cool completely. Be very careful as its very hot. Once cooled down pour the caramel in the bowl and mix it. Pour it in a bottle or jar.
- Put biscuits in the plastic bag and crush them using a rolling pin.
- Whip the cream using electric beaters until soft peaks are formed.
- Layer the dish or glasses with biscuit crumbed followed by bananas and drizzle with caramel. Top iit with the cream, repeat and add another layer.
- Allow it to chill in the fridge before serving.
Notes
- Nestle Caramel Top N fill could also be used. Heat it slightly as its thick when straight out from tin. You can also use biscoff spread.
I just made this. Wow, is it rich! I don’t have individual, single serve dessert bowls so I used a medium sized bowl, instead. Mistake! I got cookie crumbs all over the counter but hey. I’m a single guy so what do I know?! I boiled the condensed milk yesterday (first time) and it was fine but trying to drizzle it was tough because the caramel was peetty thick. Maybe boiling it for a shorter period so it’s a bit thinner? Either way, this is a unique and delicious dessert I’ll be making again.
Thanx for sharing!
Hi Ariel, Thanks for trying out the recipe. Its perfectly fine to make it in larger serving bowl. Condensed milk does get a bit hard when it cools down. You can warm it up in microwave for a minute and gets easy to drizzle.