How to Make 4-Ingredient Biscoff Lasagne
Step 1: Make the Biscoff Whipped Cream
In a large bowl, add the cold double cream, icing sugar, and 50g of smooth Biscoff spread.
Using an electric hand whisk or stand mixer, whisk the mixture until it reaches soft peaks. This means it should be fluffy but still spreadable. Be careful not to over-whip.
Set aside while you prepare the other components.
Step 2: Melt the Biscoff Spread
Place the remaining Biscoff spread in a microwave-safe bowl.
Microwave in 20-second bursts on a medium heat (around 500W), stirring between each burst, until it’s runny and pourable.
Alternatively, melt it over low heat in a small saucepan on the hob, stirring constantly to avoid burning.
Once melted, set aside.
Step 3: Line the Dish with Biscuits
Lay about 12 Biscoff biscuits in the base of your dish, forming a single layer.
If needed, snap a couple in half to ensure you cover the entire surface.
Make sure the base is fully lined to create an even structure for layering.
Step 4: Add Melted Biscoff
Drizzle half of your melted Biscoff spread over the biscuits.
Use the back of a spoon or just pour directly—either way, you want a thin, even layer across the whole base.
Step 5: Spread on the Biscoff Cream
Add half of the whipped Biscoff cream and gently spread it out to cover the entire base layer.
Try to get it as level and smooth as possible using a spatula or the back of a spoon.
This is your first creamy layer.
Step 6: Repeat the Layers
Add another layer of Biscoff biscuits on top—again about 12, or enough to fully cover the whipped cream.
Drizzle over the remaining melted Biscoff.
Finally, spread the rest of the whipped cream evenly on top, smoothing it out carefully so the top layer looks neat.
Step 7: Decorate the Top
Melt 50g of Biscoff spread in the microwave or on the hob as before.
For a decorative finish, add it to a piping bag (or use a spoon) and drizzle over the top in lines.
Drag a skewer or knife through the lines in alternating directions to create a swirl pattern.
Crush two Biscoff biscuits and sprinkle around the edges to create a border.
Place one whole Biscoff biscuit in the centre for a finishing touch.
Step 8: Chill Overnight
Cover the dish with cling film and refrigerate overnight.
If you’re short on time, chill for at least 6 hours.
The longer it chills, the more the biscuits will soften, giving you the perfect texture and flavour.
Tips for the Best Biscoff Lasagne
Use COLD double cream: This whips up faster and holds its shape better.
Don’t over-whip: Stop at soft peaks for the fluffiest texture.
Layer carefully: Use a light hand when spreading to keep layers even.
Chill thoroughly: Overnight gives the best results for texture and slicing.
Use smooth Biscoff for drizzling: It melts more evenly than the crunchy version.
Ingredients
Ingredients for Biscoff Lasagne
200 g Biscoff spread 7 oz
400 ml cold double cream 1 ⅔ cups heavy cream
50 g icing sugar ¼ cup powdered sugar
25 Biscoff biscuits you may need slightly more or less depending on your dish size
For the topping:
50 g Biscoff spread melted (¼ cup)
2 Biscoff biscuits crushed
1 Biscoff biscuit whole (for the centre)
Instructions
How to Make 4-Ingredient Biscoff Lasagne
Step 1: Make the Biscoff Whipped Cream
In a large bowl, add the cold double cream, icing sugar, and 50g of smooth Biscoff spread.
Using an electric hand whisk or stand mixer, whisk the mixture until it reaches soft peaks. This means it should be fluffy but still spreadable. Be careful not to over-whip.
Set aside while you prepare the other components.
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