Ingredients: sponge
Lotus Biscoff biscuits
300g Mascarpone
200g Double cream
75ml Strong coffee
50g Icing sugar
1/4 tsp vanilla extract
75g Biscoff spread (melted)

Method:
Step 1: Firstly, begin by whipping the double cream along with the icing sugar and vanilla extract until soft peaks form.

Step 2: Whip in the mascarpone cream making sure that it is fully incorporate.

Step 3: Line a 2" deep 9X5" ceramic dish with the biscoff biscuits and moisten them with the coffee mixture.

Step 4: Pipe some of the mascarpone cream on top and using a spatula flatten it out to cover all the biscuits. Lastly, drizzle some of the melted biscoff spread on top.

Step 5: Repeat the process over until you fill it all. Leave to set in the fridge for 3-4 hours.

Drizzle some extra biscoff on top and
complete with biscoff biscuits.

Enjoyyyyyy!