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Biscoff Lasagne

A simple yet indulgent dessert crafted with layers of whipped Biscoff cream and Biscoff biscuits, creating a melt-in-your-mouth experience.
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Prep Time 20 minutes
Total Time 7 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, International
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Biscoff spread
  • 400 ml cold double cream Use double cream for a luxurious texture.
  • 50 g icing sugar
  • 25 pieces Biscoff biscuits
For the Topping
  • 50 g Biscoff spread, melted
  • 2 pieces Biscoff biscuits, crushed
  • 1 piece Biscoff biscuit, whole

Method
 

Preparation
  1. In a bowl, whisk together cold double cream, icing sugar, and 50g of Biscoff spread until it reaches soft peaks. Set aside.
  2. Microwave or heat the remaining Biscoff spread until runny. Set aside.
  3. Lay about 12 Biscoff biscuits in the base of a rectangular dish.
Layering
  1. Drizzle half of the melted Biscoff over the biscuits.
  2. Add half of the whipped cream evenly over the biscuits.
  3. Add another layer of biscuits, drizzle remaining melted Biscoff, and spread the rest of the whipped cream on top.
  4. Drizzle melted Biscoff over the top and create a swirl pattern.
  5. Sprinkle crushed biscuits around the edges and place one whole biscuit in the center.
Chill
  1. Cover and refrigerate overnight or for at least 6 hours.

Notes

Slice with a sharp knife warmed under hot water for clean edges. Serve chilled. Keep everything cold to maintain the cream's structure.