4-Ingredient Biscoff Lasagne
A no-bake dessert that combines layers of crunchy Biscoff biscuits, whipped Biscoff-infused cream, and molten cookie butter for a heavenly treat.
Ingredients
For the Main Body
- 200 g Biscoff Spread (Divided into 50g for the cream and 150g for the layers)
- 400 ml Cold Double Cream Must be fridge-cold
- 50 g Icing Sugar Sifted to avoid lumps
- 25 pieces Biscoff Biscuits May need more or less depending on dish size
For the Signature Topping
- 50 g Biscoff Spread Melted until glossy
- 2 pieces Biscoff Biscuits Crushed into crumbs
- 1 piece Whole Biscoff Biscuit For decoration in the center
Instructions
Phase 1: Creating the Biscoff Cloud
- In a large, chilled mixing bowl, pour in the cold double cream and add the icing sugar and 50g of Biscoff spread.
- Using an electric mixer, beat on low speed to incorporate, then increase to medium-high until soft peaks form.
- Stop mixing before over-whipping; the cream should hold shape but fold over at the tips.
Phase 2: The Melting Process
- In a microwave-safe bowl, heat 150g of Biscoff spread in 10-second bursts until pourable.
Phase 3: Assembly (The 'Lasagne' Build)
- Grab a rectangular glass or ceramic dish (20cm x 15cm).
- Lay down roughly 12 biscuits in a grid, drizzle half of the melted Biscoff spread over them.
- Dollop half of the whipped Biscoff cream over the biscuits and smooth it to the edges.
- Repeat the layering with another layer of biscuits, remaining melted spread, and final half of the whipped cream.
Phase 4: Decorating for the 'Wow' Factor
- Melt the remaining 50g of Biscoff spread and drizzle over the top.
- Create a border with the crushed biscuits and place the whole biscuit in the center.
Phase 5: The 'Overnight' Rule
- Refrigerate the dessert for at least 8 hours, preferably overnight.
Notes
Chill mixing tools before whipping. Use a heated knife for clean slices.