{"id":5682,"date":"2026-02-28T08:04:21","date_gmt":"2026-02-28T08:04:21","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=5682"},"modified":"2026-02-28T08:04:21","modified_gmt":"2026-02-28T08:04:21","slug":"biscoff-lasagne-biscoff-tiramisu","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/biscoff-lasagne-biscoff-tiramisu\/","title":{"rendered":"Biscoff Lasagne\/Biscoff Tiramisu"},"content":{"rendered":"
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\ud835\udde7\ud835\uddee\ud835\uddfd \ud835\udddf\ud835\uddf6\ud835\uddf8\ud835\uddf2 \ud835\udde2\ud835\uddfb \ud835\udde7\ud835\uddf5\ud835\uddf6\ud835\ude00 \ud835\uddd6\ud835\uddfc\ud835\uddfa\ud835\uddfa\ud835\uddf2\ud835\uddfb\ud835\ude01 \ud835\udde6\ud835\uddfc \ud835\uddd8\ud835\ude03\ud835\uddf2\ud835\uddff\ud835\ude06\ud835\uddfc\ud835\uddfb\ud835\uddf2 \ud835\uddd6\ud835\uddee\ud835\uddfb \ud835\uddd9\ud835\uddf6\ud835\uddfb\ud835\uddf1 \ud835\udde7\ud835\uddf5\ud835\uddf2 \ud835\udde5\ud835\uddf2\ud835\uddf0\ud835\uddf6\ud835\uddfd\ud835\uddf2 \ud835\uddd9\ud835\uddee\ud835\ude00\ud835\ude01!\u00a0\"\ud83d\udea8\"<\/span><\/div>\n<\/div>\n
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\"\ud83d\udccb\"<\/span>\u00a0Ingredients<\/div>\n<\/div>\n
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For the Biscoff Lasagne<\/div>\n
\u25cf 200 g Biscoff spread (7 oz)<\/div>\n
\u25cf 400 ml cold double cream (1 \u2154 cups heavy cream)<\/div>\n
\u25cf 50 g icing sugar (\u00bc cup powdered sugar)<\/div>\n
\u25cf 25 Biscoff biscuits (adjust slightly to fit your dish)<\/div>\n<\/div>\n
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For the Topping<\/div>\n
\u25cf 50 g Biscoff spread, melted (\u00bc cup)<\/div>\n
\u25cf 2 Biscoff biscuits, crushed<\/div>\n
\u25cf 1 Biscoff biscuit, whole (for centre decoration)<\/div>\n<\/div>\n
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\"\ud83d\udcdd\"<\/span>\u00a0Instructions<\/div>\n<\/div>\n
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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 \u2014 fluffy yet smooth and spreadable. Do not over-whip.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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4: Drizzle the Caramel Layer: Spoon or drizzle half of the melted Biscoff evenly over the biscuit layer, spreading lightly if needed.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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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.<\/div>\n<\/div>\n
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\"\ud83d\udd52\"<\/span>\u00a0Chill Time: 6\u201312 hours<\/div>\n
\"\ud83c\udf70\"<\/span>\u00a0Servings: 8\u201310 slices<\/div>\n
\"\ud83d\udca1\"<\/span>\u00a0Pro Tips<\/div>\n<\/div>\n
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\u25cf Always use cold cream for best whipping results.<\/div>\n
\u25cf Let it chill overnight for the softest, most luxurious layers.<\/div>\n
\u25cf For clean slices, dip your knife in warm water and wipe between cuts.<\/div>\n
\u25cf Tastes even better the next day as the flavors deepen beautifully.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\ud835\udde7\ud835\uddee\ud835\uddfd \ud835\udddf\ud835\uddf6\ud835\uddf8\ud835\uddf2 \ud835\udde2\ud835\uddfb \ud835\udde7\ud835\uddf5\ud835\uddf6\ud835\ude00 \ud835\uddd6\ud835\uddfc\ud835\uddfa\ud835\uddfa\ud835\uddf2\ud835\uddfb\ud835\ude01 \ud835\udde6\ud835\uddfc \ud835\uddd8\ud835\ude03\ud835\uddf2\ud835\uddff\ud835\ude06\ud835\uddfc\ud835\uddfb\ud835\uddf2 \ud835\uddd6\ud835\uddee\ud835\uddfb \ud835\uddd9\ud835\uddf6\ud835\uddfb\ud835\uddf1 \ud835\udde7\ud835\uddf5\ud835\uddf2 \ud835\udde5\ud835\uddf2\ud835\uddf0\ud835\uddf6\ud835\uddfd\ud835\uddf2 \ud835\uddd9\ud835\uddee\ud835\ude00\ud835\ude01!\u00a0 \u00a0Ingredients For the Biscoff Lasagne \u25cf 200 g Biscoff spread (7 oz) \u25cf 400 ml cold double cream … <\/p>\n","protected":false},"author":1,"featured_media":5683,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=5682"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5682\/revisions"}],"predecessor-version":[{"id":5684,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/5682\/revisions\/5684"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/5683"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=5682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=5682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=5682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}