Trifle with Lotus Biscoff Mousse and Red Fruits

method:

• First, make the cake. Preheat the oven to 175C/325F/Gas 3. Beat the butter, light brown sugar, and demerara sugar together until creamy, then add the eggs one by one.
• Add the oil and buttermilk, alternating between the two. Mix thoroughly after adding each ingredient.
• Sprinkle in the flour and salt, and fold lightly into the batter; do not mix for too long or the cake will be tough.
• Line a baking sheet with baking paper (or use a rectangular baking tin that's about 40cm x 30cm) and use a spatula to place the mixture in the tin or on the sheet. Smooth the surface and sprinkle over the chocolate chips.
• Bake the cake in the oven for 30 minutes, then leave to cool completely.
• In the meantime, crumble the Biscoff and put in the cream to soften. Whip the cream when the Biscoff have absorbed all the cream. Fold in the mascarpone using a spatula.
• Make the fruit compote by heating the frozen fruit with the sugar, then leaving it to cool.
• Use a small pastry cutter to cut circles out of the cake. Spoon some fruit compote into six glass dishes, place a circle of cake on top and cover with a layer of Biscoff mousse. Repeat these layers and finish with pieces of Biscoff.