Dessert

Biscoff, caramel and coconut ice cream trifle

Name: Biscoff, caramel and coconut ice cream trifle recipe
Yield: 10
Ingredients: 70g unsalted butter; 1/4 cup (55g) caster sugar; 1/2 tsp ground cinnamon; 1/2 cup (125ml) dark rum; 1/2 tsp vanilla bean paste; 500g (about half) panettone or brioche, cut into three 2cm-thick rounds (about the width of your trifle dish); 2/3 cup (170g) Biscoff spread; 60g coconut flakes, toasted, plus extra to serve; 1L each vanilla, caramel & coconut gelato, slightly softened (we used Messina gelato); Store-bought caramel popcorn, to serve; Maple syrup, to drizzle (optional)

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by Phoebe Wood

Nov 22, 2021

This can be ready in 20 minutes, or made in advance if you have room for a trifle dish in your freezer. You’ll need a 3.5L trifle dish for this recipe.

70g unsalted butter
1/4 cup (55g) caster sugar
1/2 tsp ground cinnamon
1/2 cup (125ml) dark rum
1/2 tsp vanilla bean paste
500g (about half) panettone or brioche, cut into three 2cm-thick rounds (about the width of your trifle dish)
2/3 cup (170g) Biscoff spread
60g coconut flakes, toasted, plus extra to serve
1L each vanilla, caramel & coconut gelato, slightly softened (we used Messina gelato)
Store-bought caramel popcorn, to serve
Maple syrup, to drizzle (optional)

Method

1.

Place butter and sugar in a saucepan over medium heat and stir until melted. Remove from heat and add cinnamon, rum and vanilla. Brush one side of each slice of panettone liberally with butter mixture.
2.

Press one panettone round into the base of a 3.5L trifle dish. Spread with one-third of the Biscoff, scatter with one-quarter of the coconut flakes, and spoon over vanilla gelato. Repeat layering with panettone, Biscoff and coconut, then caramel gelato. Layer with remaining panettone, Biscoff and coconut, then coconut gelato.
3.

Freeze until ready to serve, or serve immediately topped with popcorn, extra coconut flakes and maple syrup (if using).