Biscoff tiramisu

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Biscoff tiramisu
Serves 8
600ml double cream
40g caster sugar
1 tsp vanilla essence
150g Biscoff spread
300ml strong espresso
100g lady fingers
200g Lotus biscuits

To decorate
Biscoff spread, melted
Cocoa powder
Lotus biscuits, crushed
  1. In a mixing bowl, whisk the cream, sugar, vanilla and two tablespoons of Biscoff spread until thick.
  2. Pour the cooled espresso into a shallow dish. Dip both sides of each lady finger into the coffee and arrange into the base of a 20cm square dish. Spoon a layer of the cream mixture on top and drizzle with the melted Biscoff spread.
  3. Dip each Lotus biscuit in the coffee and layer on top of the cream. Add the remaining cream mixture.
  4. Refrigerate for a minimum of one hour, or overnight if possible.
  5. Drizzle more Biscoff spread on top and sprinkle with crushed Lotus biscuits. Dust with some cocoa powder before serving.

Per serving: 503kcals, 38.1g fat (4g saturated), 36.8g carbs, 19.5g sugars, 2.5g protein, 0.3g fibre, 0.048g sodium