Biscuit-lovers are making Lotus Biscoff Lasagnes

Virgin Radio

14 May 2021, 12:21

The Biscoff bandwagon keeps on rolling. So please make way for the newest and sweetest dish on the block: the Lotus Biscoff Lasagne. Thankfully, there's no pasta sheets or mince meat in sight and it's a good old savoury-free dessert.

You can scoff layers of Biscoff-y topped whipped thickened cream, Biscoff spread and vanilla created by Sydney's food guru Walla Abu-Eid.

Social media users flocked to comment on the sugary mountain. One person commented: "I need this in my life."

Another added: "This looks incredible!"

One fan wrote: "I want to try this immediately."

Credit: Instagram

The foodie told Tyla: "Last year I put together a dessert called the Nutella lasagne which was so delicious. With my recent obsession with Biscoff, I had to make a variation and the Biscoff lasagne was born.

"I made it for the first time on Instagram live where so many people made it along with me, and it has been an absolute hit since then.

"It is the perfect refreshing dessert layered with Biscoff deliciousness!"

If you're sweet-toothed enough, here's the infamous recipe...

Ingredients:

3-4 packets Biscoff biscuits 

600ml thickened cream

Dash of vanilla

1 tbsp sugar

Half a jar Biscoff spread

Method:

Place cream, sugar and vanilla in a bowl and whip till soft peaks form

Melt Biscoff spread in the microwave until saucy - layer biscuits at the base of tray

Place a layer of cream over the biscuits, then drizzle Biscoff spread on top

Repeat steps till you achieve the amount of layers you desire with the final layer being cream

Place some Biscoff spread in a piping bag and pipe lines on top of cream. Use a skewer to create a pattern (pushing those lines up then down).

Refrigerate for 6 hours or overnight