Walla Abu-Eid’s reinvention of the classic Italian dinner as a decadent dessert has attracted such widespread attention online that she’s now revealed the recipe – and it’s remarkably simple.
To make the filling, Ms Abu-Eid mixes a carton of thickened cream with a tablespoon of sugar and a dash of vanilla extract, whipping until ‘soft peaks’ form in the mixture.
It should be thick and slightly stiff without being over beaten, which causes the cream to curdle.
Next, she heats a jar of Biscoff spread in the microwave for 30 seconds to soften – and then gets down to assembling the dessert.
Ms Abu-Eid lines the base of a glass baking dish with Biscoff biscuits, then covers them with the sugar and cream mixture.
She drizzles some melted Biscoff spread over the cream, then repeats the process three times, ending with a layer of cream on top.
Scooping any remaining spread into a piping bag, she pipes thin lines onto the cream and runs through them with a skewer or toothpick, creating an ornate triangular pattern.
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