It’s all about the Biscoff Lasagne!
Layers of Biscoff cookies, with melted Biscoff spread and vegan vanilla cream. It’s absolutely delicious and extremely refreshing for the warmer days!
Chilling time- Overnight
-300g of Biscoff cookies (1 + 1/2 packs)
-1 jar of Biscoff spread/cookie butter (400g)
-2 pots of Elmlea dairy-free cream (540ml)
-1 teaspoon of vanilla extract
Step 1- Place the dairy-free cream and vanilla extract into a bowl and whip until stiff peaks.
This will take around 5-8 minutes on high speed.
I use my stand mixer with the balloon whisk attachment.
Step 2- Either on the hob or microwave, melt the Biscoff spread and set aside.
Step 3- In an 8” cake tin, add in a layer of Biscoff cookies to the base, then cover with a generous amount of whipped cream, a drizzle of melted Biscoff spread and cookie crumbles.
Repeat until you’ve used up all of the ingredients.
Step 4- End with a final layer of cream, and drizzle over some Biscoff spread for design.
Step 5- Place the tin into the fridge and allow to set overnight.
Alternatively, you can place it into the freezer for 1-2 hours until set.
Keep chilled as if left at room temperature, it will melt.
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