Layer upon layer of sheer goodness. And while it is sure to impress, this delightful lasagna of Lotus Biscoff and chocolate is astonishingly simple to make.
What you need
SERVES 6 PEOPLE
200g dark chocolate
3 eggs
200g Lotus Biscoff biscuits
Fresh raspberries and icing sugar, for garnishing
Method
PREPARE IN: 30 Minutes
Melt the chocolate in a bain-marie.
Separate the eggs. Mix the yolks one by one into the melted chocolate. Take the bowl off the heat.
Beat the egg whites until stiff and fold into the chocolate using a spatula.
Coat a terrine mould with cling film. Put a layer of Biscoff into the tin and cover with a layer of chocolate mousse. Repeat these layers until all the ingredients have been used up.
Leave in the refrigerator to become firm for a few hours, or preferably overnight.
Turn the terrine out onto a dish just before serving.
Garnish with raspberries and icing sugar.
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