Everyone has heard of the Biscoff cheesecake cake, Biscoff cupcakes, Biscoff ice cream etc… but have you seen the brand new trend.
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.
Make sure you follow me on my social media