Biscoff Lasagne/Biscoff Tiramisu

𝗧𝗮𝗽 𝗟𝗶𝗸𝗲 𝗢𝗻 𝗧𝗵𝗶𝘀 𝗖𝗼𝗺𝗺𝗲𝗻𝘁 𝗦𝗼 𝗘𝘃𝗲𝗿𝘆𝗼𝗻𝗲 𝗖𝗮𝗻 𝗙𝗶𝗻𝗱 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 𝗙𝗮𝘀𝘁!

Ingredients

For the Biscoff Lasagne

● 200 g Biscoff spread (7 oz)

● 400 ml cold double cream (1 ⅔ cups heavy cream)

● 50 g icing sugar (¼ cup powdered sugar)

● 25 Biscoff biscuits (adjust slightly to fit your dish)

For the Topping

● 50 g Biscoff spread, melted (¼ cup)

● 2 Biscoff biscuits, crushed

● 1 Biscoff biscuit, whole (for centre decoration)

Instructions

1: Whip the Cream: In a large bowl, combine cold double cream, icing sugar, and 50 g Biscoff spread; whisk with an electric mixer until soft peaks form — fluffy yet smooth and spreadable. Do not over-whip.

2: Melt the Spread: Gently melt the remaining Biscoff spread in the microwave in 20-second bursts, stirring between each, until smooth and pourable; set aside.

3: Create the Base: Arrange about 12 Biscoff biscuits in a single layer in your dish, snapping a few if needed to fully cover the base.

4: Drizzle the Caramel Layer: Spoon or drizzle half of the melted Biscoff evenly over the biscuit layer, spreading lightly if needed.

5: Add the Cream Layer: Spread half of the whipped Biscoff cream over the biscuits, smoothing the surface with a spatula for an even layer.

6: Repeat the Layers: Add another full layer of biscuits, drizzle the remaining melted Biscoff over them, then spread the remaining whipped cream evenly on top.

7: Decorate Beautifully: Melt the extra 50 g Biscoff spread and drizzle across the top; use a knife or skewer to create elegant swirl patterns, sprinkle crushed biscuits around the edges, and place one whole biscuit in the centre.

8: Chill to Perfection: Cover and refrigerate at least 6 hours, preferably overnight, allowing the biscuits to soften into a perfectly sliceable, cake-like texture.

Chill Time: 6–12 hours