Ultimate Speculoos Lasagne
A no-bake layered dessert combining spiced speculoos biscuits, whipped double cream, and luscious speculoos spread, perfect for gatherings.
Ingredients
Main Ingredients
- 200 g speculoos spread, divided
- 400 ml cold double cream Use cold for best results
- 50 g powdered sugar
- 25 pieces speculoos biscuits For layering
- 50 g extra speculoos spread for decoration
- 3 pieces speculoos biscuits (2 crushed finely and 1 kept whole) For decoration
Instructions
Preparation
- Place 150 g of the speculoos spread in a microwave-safe bowl and heat in short bursts, stirring between each one, until smooth and pourable. Let it cool slightly.
- In a large bowl, whip the cold cream, powdered sugar, and remaining 50 g of speculoos spread until thick and holding stiff peaks.
Assembly
- Spread a thin layer of the cream mixture over the base of a 28 x 18 cm dish.
- Add a tight layer of biscuits on top, then drizzle over half of the melted speculoos spread.
- Cover with half of the whipped cream mixture, spreading it evenly.
- Repeat with another biscuit layer and the rest of the melted spread.
- Finish with the remaining cream and smooth the top.
- For the topping, melt the extra 50 g speculoos spread the same way, let it cool a little, then drizzle or pipe it over the surface.
- Swirl gently with a knife or skewer for a decorative effect.
- Scatter the crushed biscuits around the edges and place the whole biscuit in the center.
Chilling
- Refrigerate for at least 7 hours, or overnight, so the biscuits soften and the layers set properly.
Serving
- Slice into 8 portions and lift out carefully with a small spatula when serving.
- Serve chilled straight from the refrigerator.
Notes
Keep leftovers covered in the fridge for up to 3 days. Do not freeze as the texture may change.