Biscoff Lasagne

Ingredients:

200g Biscoff spread
400ml cold double cream
50g icing sugar
25 Biscoff biscuits (you may need more or less depending on your dish)

For the topping:

50g Biscoff spread, melted
2 crushed Biscoff biscuits
1 whole Biscoff biscuit

Method:

1. Whip the cream, icing sugar & 50g of Biscoff spread to soft peaks
2. Melt 150g of Biscoff spread in microwave until runny
3. Layer 12 Biscoff biscuits in the dish, then drizzle over half the melted Biscoff spread,
4. Dollop on the Biscoff whipped cream, then repeat these steps.
5. Decorate with melted Biscoff spread, sprinkles crushed biscuits around the edge and place one whole biscuit in the middle
6. Refrigerate overnight