These Speculoos Gingersnap Trifles are an easy no-bake fall dessert!
I’m on week 2 of my pottery class and I’m continuing to love it. I have no idea what I’m doing and my bowls look pretty lopsided, but I’m really enjoying the chance to be creative in another form. I had never really thought of myself as being creative before I started this blog but now I really love taking photos and attempting to style food. I have a long way to go but I can definitely see the improvements in my photography from my first few months of posting. I’m hoping the same will be true with these pottery classes, though I only have 8 more weeks to improve! I’m imagining that the best case scenario is I end up with several dishes I can use both on the blog and in real life. Worst case scenario, I make several lopsided items that can’t be used but have a ton of fun while doing it. Can’t lose, right? Right. You also can’t lose with these mini Speculoos Gingersnap Trifles.
These trifles are so perfect for fall. The spiced speculoos cookie butter is whipped together with cream and layered on top of a gingersnap cookie “crust” and topped off with more whipped cream. I purchased my gingersnaps, but you could certainly make your own if you were so inclined. It’s a no bake recipe that is perfect for these early fall days with warm days and cool nights. I’ve provided a recipe for a small batch, but this could easily be doubled or tripled for a crowd. I topped these off with some chopped up chocolate speculoos cookie cups from Trader Joes, some pretzel crisps, and a gingersnap cookie but you really don’t need any toppings to love this. Seriously.
- 5 TBSP gingersnap cookie crumbs (~6 small cookies)
- 1 TBSP melted unsalted butter
- 4 TBSP speculoos spread (aka cookie butter or biscoff spread)
- ¾ cup heavy cream, divided
- In a small bowl, combine the gingersnap crumbs and the melted butter with a fork. Stir until well mixed and then divide crumbs between two cups or mugs. Use the bottom of a glass or measuring cup (or something similar) to press on the crumbs to form a tight crust. Place glasses in the freezer to set for at least 30 minutes.
- Use a hand mixer or immersion blender to whip the speculoos spread with ½ cup of the cream. Whip for 3-4 minutes, or until mixture can hold soft peaks. Remove the glasses from the freezer and top with whipped speculoos mixture. Spread evenly in glass.
- Whip the remaining ¼ cup of the cream until cream can hold a stiff peak and then layer on top of the speculoos mixture. Enjoy within 1-2 hours.