https://www.youtube.com/watch?v=t-_3MSxyrHs

Serves: 8-10

​Prep time: 45 Minutes

Bake time: None

Ingredients:

The Cream Layer:

• 2 cups Plain Greek yogurt

• 1 cup cream cheese (room temperature)

• 8 tablespoon Biscoff spread (+ more for layering)

• 2 teaspoon vanilla extract

• Pinch of salt

• 1-1/2 cups heavy cream

The Biscuit Layer:

• 3 packs Biscoff cookies

• 1-1/2 cups strong, bold coffee (cooled)

The Topping:

• Melted Biscoff spread

• 5–6 Biscoff cookies (crushed)

Directions:

1. Brew strong coffee and allow it to cool completely to room tempearure.

   
   

2. In a bowl, whisk the heavy cream until stiff peaks form. Set aside in the refrigerator to keep stable.

   
   

3. In a separate bowl, whisk the cream cheese until creamy and smooth.

   
   

4. Microwave the Biscoff spread until melted (20-30 seconds), let it cool slightly, then whisk it into the cream cheese.

   
   

5. Whisk in the Greek yogurt, pinch of salt, and vanilla extract until fully combined.

   
   

6. Gently fold in the chilled whipped cream into the cream cheese mixture using a spatula. Do not overmix, or you will lose the air and the dessert will be runny.

   
   

7. Pour the cooled coffee in a shallow dish.

   
   

8. In a trifle bowl, briefly dip the Biscoff biscuits in the coffee (1 second per side) and place them in the base of the bowl. Scoop the cream mixture over the biscuits and use a offset spatula to spread evenly. Drizzle a little melted Biscoff spread on top of the cream layer. Repeat the layers, ending with a smooth layer of the cream mixture topped with a finale drizzle of Biscoff.

   
   

9. Sprinkle crushed Biscoff biscuits over the top.

   
   

10. Cover with plastic wrap and place in the refrigerator for a minimum of 6 hours, though overnight is best to allow the biscuits to soften into a cake-like texture.

    
    

11. Serve scoops in bowls and enjoy!