instant espresso powder 2 tsp,
plus extra to decorate
icing sugar 2 tbsp
vanilla extract 1 tsp
Lotus Biscoff 3 x 250g packs
chocolate-covered coffee beans to decorate
Very lightly oil a deep 23cm springform cake tin, then line it with clingfilm (the oil and the clingfilm are essential for releasing the cake from the tin). Divide the double cream between 2 bowls.
Whip one bowl of cream with the Kahlúa, espresso powder and 1 tbsp icing sugar until soft peaks form. Whip the other bowl with the vanilla extract and the final tbsp of icing sugar.
To assemble the cake, line the bottom of the tin with a layer of biscuits (you might have to break up some to fill gaps) then spread with a thin layer of flavoured cream. Repeat and keep going, alternating the creams, until all the biscuits are used up.
Finish with a layer of cream and then chill overnight. Loosen the cake tin and remove the clingfilm. Decorate with a dusting of espresso powder and some chocolate- covered coffee beans.