Biscoff lasagne recipe: Impressive, delicious, and super easy

Even if you can't get baking ingredients, you can make this. And you should make this

1y ago

It seems everyone is baking these days. I love it, but if I've seen one banana bread, I've seen a million. Time for something different.

I, along with everyone else, have fallen in love with Biscoff, particularly the spread. I will literally eat that whole jar from a spoon – judge me if you like. As such, I'm very much open to ways of incorporating it into other things, or jazzing it up a bit.

Food blogger, Walla Abu-Eid, seems to have the same delicious issue, only she has acted on it, and now we should too.

Lasagne is not something I normally think of as sweet, but look at it. All you need is Lotus Biscoff biscuits, Lotus Biscoff spread, and some cream, sugar and vanilla.

Lotus Biscoff Lasagne

It's layered heaven!


  • Some packets of Lotus Biscoff biscuits (depends how big you're having it, I recommend 2 or 3 packets)
  • 1 jar of Lotus Biscoff spread
  • 600ml of double cream
  • 1 teaspoon of vanilla extract
  • 40g sugar


  1. Whip the cream, vanilla, and sugar together till it forms stiff peaks
  2. Line a lasagne dish with Biscoff biscuits, so it's completely covered
  3. Spread a layer of the cream on top
  4. Melt the Biscoff spread in the microwave till its just pourable and drizzle some onto the cream layer
  5. Another layer of biscuits
  6. Another layer of cream
  7. More spread
  8. Keep going till it's as tall as you want it


  1. Pour thin stripes of spread on top of the last layer of cream
  2. Drag a toothpick it through the stripes, perpendicular to them, alternating left and right
  3. Crush some biscuits in a bag or tea towel with a rolling pin
  4. Sprinkle the crushed biscuit around the edge

Recipe Notes

You can decorate it however you like, really

Recipe by

Walla Abu-Eid

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