Finally, she crumbles leftover biscuits into fine crumbs and sprinkles them around the edge of the dish for decoration.
Fans have branded Ms Abu-Eid’s dessert lasagne a ‘work of art’ and a ‘culinary masterpiece’ on social media, where a video of the preparation has racked up over 85,000 views.
The gifted baker also makes the lasagne in the shape of a classic cheesecake for customers on her up-and-coming bakery page, Bake My Cake by Walla.
And it’s not the only Biscoff-inspired dessert on Ms Abu-Eid’s Instagram feed, which is filled with carefully curated photos of doughnuts, mousses and tarts all built around the distinctive cinnamon sweet.
To make the filling, Ms Abu-Eid mixes a carton of thickened cream with a tablespoon of sugar and a dash of vanilla extract (left); she decorates the dessert with melted Lotus Biscoff spread fanned out with a skewer to form an ornate pattern (right)
INGREDIENTS
Four packets of Lotus Biscoff biscuits
One jar of Lotus Biscoff spread
Dash of vanilla extract
One carton of thickened cream
One tbsp of sugar
METHOD
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