About This Recipe
This key lime trifle is the kind of dessert that feels made for warm weather and sharing with people you love. Assembled in a large glass bowl, this trifle is so stunning- I can picture it sitting on a picnic table at a summer barbecue. Its just so pretty!
In this recipe I use fluffy angel food cake, creamy key lime filling, buttery Biscoff cookie crumble, macadamia nuts, and little pieces of white chocolate tucked into each bite. What I love about this trifle is its bright and fresh yet still feels rich and cozy in that nostalgic, homemade-dessert kind of way. I opted for a fluffy, stabilized whipped cream and fresh lime zest on top for an extra creamy, tart bite. This trifle is simple, beautiful, and the kind of dessert everyone goes back for and says “just a couple more bites!” Enjoy!
Key Ingredients
Key Limes (Juice + Zest) – Fresh key lime juice and zest give this trifle its bright, citrusy flavor and signature tangy sweetness that keeps the dessert feeling light and refreshing.
Sweetened Condensed Milk – Creates a rich, silky base for the key lime cream while adding the perfect amount of sweetness and creamy texture.
Biscoff Cookies – Add warm caramelized flavor and a buttery crunch that pairs beautifully with the tart lime filling.
Macadamia Nuts – Bring a subtle buttery richness and soft crunch that gives the trifle a tropical-inspired twist.
White Chocolate – A nice little creamy surprise! Adds little pockets of creamy sweetness throughout the layers and balances the tart citrus flavors perfectly.
Angel Food Cake – Light, airy, and sponge-like, angel food cake soaks up the creamy filling while keeping the dessert soft and fluffy.
Heavy Whipping Cream – Whips into a light, luscious texture that makes both the filling and topping feel airy, creamy, and indulgent.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
Substitutions — If you are looking to make this trifle gluten free, I recommend using a GF angel food cake and you can also use gluten free graham crackers in place of the biscoff! Additionally, if you don’t love white chocolate, some toasted, sweetened, shredded coconut would work beautifully!
Angel Food Cake — I highly recommend only using this kind of cake in this trifle. This cake stays light and doesn’t break down when layered with the cream. Store-bought works great, or you can bake it ahead of time.
Don’t rush the key lime cream—Whisk the condensed milk and lime juice until smooth before folding in the cream. This helps it thicken properly and stay silky.
Keep everything cold — For the best texture, especially the heavy cream. Cold cream whips up lighter and holds its shape better in the trifle.
Chill Time — Try to assemble the trifle with enough time for it to chill in the fridge. This gives the flavors a chance to meld together, resulting in a more cohesive, flavorful bite.
Layer thoughtfully for presentation—Press some angel food cake (and limes, optional but look pretty) against the sides of the dish so the beautiful layers show through the glass.
Don’t overfill the trifle dish—Leave a little room at the top so the whipped cream finishes cleanly and doesn’t spill over.
More Recipes!
Here are some more recipes you might enjoy!
Blackberry Cornbread Cupcakes with Whipped Honey Buttercream
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
Key Lime Trifle
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Equipment
Ingredients
- 10 oz (283 g) Angel Food Cake, cut into 1 inch cubes (store bought is fine or here is the recipe for my homemade angel food cake)
Key Lime Cream
- 20 oz (567 g) sweetened condensed milk (about 1 1/2 cans)
- 1/2 cup + 1 tbsp (135 mL) fresh key lime juice
- 2 cups + 2 tbsps (510 mL) heavy whipping cream
- 1 tbsp grated key lime zest
Biscoff & Nut Mixture
- 2.5 oz (71 g) biscoff cookies
- 1.25 oz (35 g) macadamia nuts
- 1/2 tbsp (6 g) light brown sugar
- 1.5 tbsp (21 g) melted butter
- Small pinch of salt
- 1.75 oz (50 g) bar high quality white chocolate, finely chopped (I use Lindt)
Whipped Cream Topping
- 2 cups (480 mL) heavy whipping cream
- 6 oz (170 g) cream cheese, softened
- 1 tsp (5 mL) vanilla
- 1/2 cup (60 g) powdered sugar
- extra lime zest and wedges for garnish
Instructions
Enable Step-by-Step Mode- To begin, we will start with the key lime cream. In a large bowl, whisk together the sweetened condensed milk and freshly squeezed key lime juice until smooth and slightly thickened. Stir in the lime zest.
- In another large bowl using a hand mixer, or stand up mixer with whisk attachment, pour in heavy whipping cream and begin whipping until soft peaks form.
- Fold the whipped cream into the key lime mixture. Fold gently until everything is combined. Place this mixture in the fridge to chill while you work on the additional layers.
- To make the biscoff and nut mixture, in a food processor, add the Biscoff cookies, macadamia nuts, brown sugar, and pinch of salt. Pulse until you have a coarse, sandy crumble. Drizzle in the melted butter and pulse again until the mixture clumps slightly and resembles a crumbly, buttery topping. Set aside.
- In a chilled bowl, using a hand mixer, or stand up mixer with whisk attachment, beat the softened cream cheese on medium until smooth. Add powdered sugar and vanilla extract and mix until combined.
- Slowly pour in the heavy whipping cream and whip until medium peaks form. The cream should be thick, fluffy, and spreadable. Keep refrigerated until assembly.
- Assemble the Trifle: Start by adding a layer of key lime cream at the bottom of your glass trifle dish. Arrange cubes of angel food cake around the edges of the dish, pressing them lightly against the glass so they’re visible. Top the cubes with some lime wedges if desired (this looks really pretty against the glass!)
- Spoon some of the Biscoff nut mixture into the center, then sprinkle in a portion of the chopped white chocolate.
- Add another layer of Key lime cream over the cake and filling. Repeat the layering process: Angel food cake around the edges, biscoff nut mixture + white chocolate in the center, continue until you reach the top of the trifle.
- Top with the whipped cream cheese mixture, spreading it evenly or piping it for a decorative finish. Garnish with extra lime zest and fresh lime wedges.
- Cover the trifle with plastic wrap and refrigerate for at least 2–4 hours before serving to allow the flavors to meld and the layers to set. Serve cold.