TIP: Recipe should be prepared and refrigerated one day ahead to allow biscuits to soften. Biscoff biscuits and Biscoff spread can be replaced with Malt ‘O’ Milk biscuits and caramel spread, if preferred.

Ingredients

250g block cream cheese, chopped, at room temperature

1/8 cup icing sugar mixture

2 tsps vanilla extract

2 cups thickened cream

250g packet Biscoff biscuits

125g punnet raspberries, plus extra to serve

1/8 cup Biscoff spread, extra to drizzle

Method

Lightly grease a 12cm x 22cm small loaf pan (6-cup capacity). Line base and sides with baking paper, extending paper 5cm over pan edges.

Beat cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth. Add cream. Beat until combined and firm peaks form.

To assemble, spread a quarter of the cream mixture over base of prepared pan. Top with a layer of biscuits, trimming to fit. Sprinkle with one-third of the raspberries. Spoon over heaped tablespoons of Biscoff spread in small dollops. Repeat layers of cream mixture, biscuits, raspberries and Biscoff spread twice more. Spoon over remaining cream mixture and spread evenly. Top with another layer of biscuits. Cover. Refrigerate overnight.

Invert cake onto a serving plate. Remove lining paper. Decorate with extra raspberries and drizzle with a little extra warmed Biscoff spread.

New Idea team