Biscoff Trifle with Salted Caramel Sauce

Instructions:

1. Place Biscoff cookies in a zip-top bag and crush with a rolling pin until you have a mixture of fine dust and larger chunks.
2. In a small microwave-safe bowl, melt the smooth Biscoff spread for 15 seconds until pourable.
3. In a large mixing bowl, combine the chilled mascarpone, non-fat Greek yogurt, maple syrup, and vanilla bean paste. Use a handheld electric mixer to whip the mixture until stable, light peaks form.
4. Prepare the caramel drizzle by whisking coconut milk, coconut sugar, and sea salt in a microwave-safe glass bowl. Microwave for 5 minutes, stirring halfway through, until the mixture is emulsified and thickened.
5. Cut the vanilla sponge cake into uniform cubes.
6. Assemble the trifle in a large glass bowl by layering the cake cubes, followed by the whipped mascarpone mixture, crushed cookies, melted Biscoff spread, and salted caramel drizzle. Repeat the layers until all components are used.