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
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.
- 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
- Whip the cream, vanilla, and sugar together till it forms stiff peaks
- Line a lasagne dish with Biscoff biscuits, so it's completely covered
- Spread a layer of the cream on top
- Melt the Biscoff spread in the microwave till its just pourable and drizzle some onto the cream layer
- Another layer of biscuits
- Another layer of cream
- More spread
- Keep going till it's as tall as you want it
- Pour thin stripes of spread on top of the last layer of cream
- Drag a toothpick it through the stripes, perpendicular to them, alternating left and right
- Crush some biscuits in a bag or tea towel with a rolling pin
- Sprinkle the crushed biscuit around the edge
You can decorate it however you like, really