Biscoff and Nutella Lasagna
A no-bake dessert featuring layers of creamy Nutella, caramel Biscoff, and crunchy chocolate-chip cookies, topped with whipped cream for a luxurious finish.
Ingredients
For the Layers
- 400 ml double cream (cold) Use the freshest cream possible for better texture.
- 50 g icing sugar Confectioners' sugar blends easily into the cream.
- 31 whole crunchy chocolate chip cookies Choose a sturdy cookie to maintain structure.
- 2 cookies chocolate chip cookies, finely crushed Reserved for topping.
- 120 g Nutella (melted) Warm gently to a spreadable consistency.
- 120 g Biscoff spread (melted) Warm until just pourable to ease spreading.
Optional Add-ons
- Flaked sea salt For sprinkling on top.
- Toasted hazelnuts, roughly chopped For garnish.
- Dark chocolate shavings or curls Adds decoration and contrast.
- Espresso powder, dissolved in hot water Optional mocha flavor layer.
- Fresh raspberries or sliced strawberries Adds brightness and acidity.
- Crystallized ginger, finely chopped For a unique spicy kick.
Instructions
Preparation
- Chill your mixing bowl and whisk in the fridge for 10-15 minutes.
- Whip the chilled double cream with icing sugar until soft peaks form.
- Warm Nutella and Biscoff spread until slightly runny.
- Arrange a single layer of chocolate chip cookies in an 11 x 7 inch baking dish.
- Spread half of the Nutella and Biscoff evenly over the cookie layer.
- Add half of the whipped cream layer over the spreads, smoothing out evenly.
- Repeat with one more layer of cookies, followed by remaining Nutella, Biscoff, and whipped cream.
- Finish with crushed cookies on top and any optional garnishes.
- Cover the dish tightly and refrigerate for at least 8 hours, preferably overnight.
- Serve chilled, using a spatula to cut clean portions.
Notes
Focus on the temperatures while making layers to achieve the best texture. A sprinkle of flaked sea salt can elevate sweetness.