Madeleines, crushed Biscoff cookies, and a light mascarpone-Greek yogurt cream come together in this no-bake caramel trifle. Balanced, creamy, and not too sweet – it’s a simple dessert, elevated. 

Prep time: 30 minutes

Total time: 30 hours 

Yield:  6-8

Ingredients 

Base & Layers:

• 12-24 Donsuemor madeleines, cut into bite-sized pieces
• 1 cup Biscoff cookies, lightly crushed (leave some chunks for texture)
  

Cream Layer:

• 2 cups mascarpone cheese
• 4 cups plain Greek yogurt (about 2 large tubs) 
• 4-8 Tbsp maple syrup or honey
• 2 tsp pure vanilla extract
• Zest of 1 lemon
  

Caramel Sauce (lightened):

• ½ cup store bought caramel sauce (or homemade)
  

Toppings:

• Extra crushed Biscoff cookies
• A drizzle of caramel
  

Instructions

1. In a bowl, whisk together mascarpone, Greek yogurt, maple syrup, vanilla, and lemon zest. Whip until smooth and creamy. Taste and adjust sweetness—aim for lightly sweet with a tangy balance.
2. In a food processor, blend half of the madeleines along with all of the biscoff cookies. To assemble the layers, place half of the mascarpone and yogurt layer on the bottom, along with half of the madeleine & cookie crumble, and half the caramel sauce. Line the edge of the trifle bowl with madeleines. Repeat layers. Drizzle with the remaining caramel sauce. Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and texture to firm up.
3. Just before serving, top with extra crushed Biscoff and a drizzle of caramel.