Lotus lasagne: A Pressure Cooker Twist on a Sweet Treat
This creamy and dreamy Lotus Biscoff lasagne brings velvety whipped cream, spiced biscuits, and sweet caramel spread together in a pressure cooker twist for a dessert that's quick yet indulgent.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 25 Biscoff biscuits or more depending on dish size
- 600 ml Double cream chilled
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 0.5 jar Lotus Biscoff spread
Instructions
Instructions
- In a large mixing bowl, whip the double cream with sugar and vanilla extract until soft peaks form.
- Spread a thin layer of that whipped cream on the bottom of your dish to help the biscuits stick.
- Place a layer of Biscoff biscuits over the cream, pressing gently to soak evenly.
- Spread a layer of Lotus Biscoff spread over the biscuits, followed by a layer of whipped cream.
- Repeat these layers until all ingredients are used, finishing with a whipped cream top layer.
- Crush a few Biscoff biscuits and sprinkle on top as garnish.
- Place in the fridge for at least 4 hours or overnight before serving.
Notes
For extra visual appeal, melt some Lotus spread and drizzle or pipe across the top layer using a skewer to create patterns. Dessert is best served chilled and can be stored for up to 3 days in the fridge.