Lotus Biscoff Lasagna | Best Recipe |
Cream filling:
Whipping cream - 300 ml
Powdered sugar - 75 g
Cream cheese/mascarpone cheese- 120g
Biscoff spread melted - 5 tbsp
For soaking:
Biscoff biscuits: 30 to 40
Instant coffee - 2 tsp
Milk - 1 cup/ 250 ml
For decorating the top:
Cocoa powder - 1.5 tbsp
Crushed biscoff biscuits - 4 to 5
Method:
• Heat the milk and dissolve coffee in it.
• Keep it aside and bring it to room temperature.
• Mix softened cream cheese/mascarpone cheese and biscoff spread in a bowl.
• Put chilled whipping cream in a separate mixing bowl.
• Add powdered sugar and whip it with an electric beater / hand mixer to soft peaks.
• Gently fold in the biscoff and cheese mixture to the whipping cream.
Layering:
• Soak the biscuits in the coffee flavoured milk.
• Arrange them in a dish.
• Arrange another layer of biscuits without dipping in the milk.
• Put a thick layer of cream over the biscuits and spread it evenly.
• Repeat the process of layering the biscuits and the cream.
• Dust Cocoa Powder on the topmost layer and decorate the edges with crushed biscoff biscuits.
• Chill the dessert in the refrigerator for atleast 6 hours or overnight.
• Relish the Biscoff lasagna.
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