Self-taught baker, 31, shares the simple recipe for her famous Lotus Biscoff LASAGNE – and you can make it with five supermarket ingredients

1. Add thickened cream to mixing bowl along with one tablespoon of sugar and a dash of vanilla extract.

2. Whisk until ‘soft peaks’ form – it should be thick and slightly stiff.

3. Heat Biscoff spread in the microwave for 30 seconds until soft.

4. Cover the base of a baking dish with a layer of full Lotus Biscoff biscuits.

5. Add a layer of cream mixture, followed by a generous drizzle of melted Biscoff spread.

6. Repeat three times, ending with a cream layer on top.

7. Scoop leftover Biscoff spread into a piping bag and pipe thin lines onto the top of the cream.

8. Run a toothpick or skewer through the lines to create a triangular shaped pattern.

9. Crush leftover Biscoff biscuits into crumbs and sprinkle around the edge to finish.