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Photo and recipe source: Tasha's Artisan Foods​

Ingredients​

• 360 ml Whipping cream, chilled
• 60 g Icing sugar
• 130 g Biscoff spread
• 25-30 Lotus Biscoff biscuits

Topping​

• 1 tbsp Biscoff spread
• 2 Lotus Biscoff biscuits, crumbled

Instructions​

1. Whip the chilled cream and icing sugar in a large bowl until medium-stiff peaks form.
2. Whisk in the Biscoff spread.
3. In your serving dish, layer the Lotus cookies at the bottom. (You could also spread a thin layer of cream at the bottom before the biscuits!)
4. Cover with half the cream mixture.
5. Repeat with another layer of Lotus biscuits and cream.
6. Top with swirls of Biscoff spread and crumbled biscuits.
7. Transfer to the freezer for 6-8 hours. Freeze overnight.
8. Cut into slices or squares. Serve and enjoy!

Tip: Soak the biscuits in milk before layering to soften.

Source: @tashasartisanfoods / YouTube​

 

[Penny4]

Looks yummy and creamy. Thanks.

 

[Suzanne rose]

By kids would love this. They are big biscoff fans

 

[Ivory]

Never tried Biscoff in either biscuit or spread form but this sounds amazing. I might save the recipe until after the Christmas calories have packed up and left me in peace

 

[Penny4]

By kids would love this. They are big biscoff fans

They are very nice biscuits. Accidentally vegan, but not gluten free.

 

[Dotty33]

Looks so very yummy

 

[Miss Jewel]

Oh my! What a delicious recipe. I absolutely love anything with biscoff biscuits! Will definitely make this