WhatsNew2Day - Latest News And Breaking Headlines
Take a fresh look at your lifestyle.

Baker Walla Abu-Eid, 31, shares a simple recipe for her world-famous Lotus Biscoff dessert lasagna

When you think of lasagna, you probably see piles of pasta covered in a rich tomato sauce and a generous helping of melted cheese.

So perhaps it’s no wonder that Sydney baker Walla Abu-Eid’s reinvention of the classic Italian dinner as a decadent cheesecake-style dessert has garnered a lot of attention on social media.

The interest is so great that the 31-year-old mother of three – whose pies have garnered an Instagram followers of 83,300 – has now revealed the simple recipe for her viral creation, which has been shared by more than 60 global news outlets.

In a video Filmed for Instagram TV, Ms. Abu-Eid – who learned how to bake on Google and YouTube and says ‘everyone can do the same’ – showed viewers how to make their own ingredients with five ingredients: sugar, cream, vanilla extract, Lotus Speculoos spread and cookies.

Scroll down for video

Self-taught Sydney baker Walla Abu-Eid's viral Lotus Biscoff lasagna (pictured), a clever reinvention of the classic Italian pasta dish as a decadent dessert

Self-taught Sydney baker Walla Abu-Eid’s viral Lotus Biscoff lasagna (pictured), a clever reinvention of the classic Italian pasta dish as a decadent dessert

To make the filling, Mrs. Abu-Eid mixes a pack of thickened cream with a tablespoon of sugar and a squeeze of vanilla extract and whips until ‘soft peaks’ in the mixture.

It should be thick and slightly stiff without being whipped, which will cause the cream to curdle.

She then heats a jar of gingerbread spread in the microwave for 30 seconds to soften it – and then gets to work putting together the dessert.

Mrs. Abu-Eid lines the bottom of a glass baking dish with sponge cakes and then covers them with the sugar and cream mixture.

She drizzles some melted speculoos over the cream, repeats the process three times and ends with a layer of cream on top.

Mrs. Abu-Eid also makes the lasagna in the form of a classic cheesecake (pictured) for customers on her upcoming Instagram bakery page, Bake My Cake by Walla

Mrs. Abu-Eid also makes the lasagna in the form of a classic cheesecake (pictured) for customers on her upcoming Instagram bakery page, Bake My Cake by Walla

Mrs. Abu-Eid also makes the lasagna in the form of a classic cheesecake (pictured) for customers on her upcoming Instagram bakery page, Bake My Cake by Walla

Fans have labeled Ms. Abu-Eid's sweet lasagna a 'work of art' and a 'culinary masterpiece' on social media

Fans have labeled Ms. Abu-Eid's sweet lasagna a 'work of art' and a 'culinary masterpiece' on social media

The dessert can be made from five ingredients: cream, sugar, vanilla extract, Lotus speculoos spread and biscuits

The dessert can be made from five ingredients: cream, sugar, vanilla extract, Lotus speculoos spread and biscuits

Fans have labeled Ms. Abu-Eid’s sweet lasagna a ‘work of art’ and a ‘culinary masterpiece’ on social media

Mrs. Abueid, 30, who has been preparing bakery-standard desserts from the kitchen of her inland Sydney home since 2013

Mrs. Abueid, 30, who has been preparing bakery-standard desserts from the kitchen of her inland Sydney home since 2013

Walla Abu-Eid, 31, inventor of the Lotus Biscoff dessert lasagna

She scoop the remaining spread into a piping bag, squirt thin lines on the cream and cut through with a skewer or toothpick, creating a graceful triangular pattern.

Finally, she crumbles the remaining cookies into fine crumbs and scatters them along the edge of the bowl for decoration.

Fans have labeled Mrs. Abu-Eid’s dessert lasagna a ‘work of art’ and a ‘culinary masterpiece’ on social media, where a video of the preparation has been viewed more than 85,000 times.

The gifted baker is also making the lasagna in the form of a classic cheesecake for customers on her up and coming bakery page, Bake My Cake from Walla.

And it’s not the only cookie-inspired dessert on Ms. Abu-Eid’s Instagram feed, which is filled with carefully curated photos of donuts, mousses, and cakes, all built around the signature cinnamon candy.

To make the filling, Mrs. Abu-Eid mixes a packet of thickened cream with a tablespoon of sugar and a dash of vanilla extract

To make the filling, Mrs. Abu-Eid mixes a packet of thickened cream with a tablespoon of sugar and a dash of vanilla extract

She decorates the dessert with melted Lotus Speculoos that is fanned out with a skewer into a graceful pattern

She decorates the dessert with melted Lotus Speculoos that is fanned out with a skewer into a graceful pattern

To make the filling, Mrs. Abu-Eid mixes a pack of thickened cream with a tablespoon of sugar and a dash of vanilla extract (left); she decorates the dessert with melted Lotus Speculoos spread out with a skewer to form a graceful pattern (right)

Recipe for Walla’s dessert lasagna

INGREDIENTS

Four packs of Lotus Biscoff cookies

Spread a jar of Lotus Speculoos

Dash of vanilla extract

A box of thickened cream

A tablespoon of sugar

METHOD

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

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

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

Cover the bottom of a baking dish with a layer of full Lotus Biscoff cookies.

5. Add a layer of cream mixture, followed by a good dash of melted gingerbread spread.

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

7. Spoon the remaining speculoos out into a piping bag and pipe thin lines on the top of the cream.

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

9. Divide the remaining sponge cakes into crumbs and scatter around the edge to finish.

Source: Walla Abu-Eid via Instagram

Ms Abu-Eid told Daily Mail Australia in July that her rapid success on social media was ‘crazy’.

“People tell me my cakes look so professional, but I really just do it as a hobby when I have the time,” she said.

When asked if she had entered into a paid partnership with Lotus to promote the brand, the baker laughed and said that such a partnership would be a dream come true.

‘Wish I had a deal with Biscoff, I just like the taste. I did contact them, but not a word yet! ‘ she said.

Walla Abu-Eid's 'Lotus Biscoff cheesecake', flavored with biscuits and spread from the iconic Belgian brand

Walla Abu-Eid's 'Lotus Biscoff cheesecake', flavored with biscuits and spread from the iconic Belgian brand

Walla Abu-Eid’s ‘Lotus Biscoff cheesecake’, flavored with biscuits and spread from the iconic Belgian brand

The baked dessert (pictured) is made from six simple ingredients: eggs, cream cheese, sugar, butter flour, and vanilla extract

The baked dessert (pictured) is made from six simple ingredients: eggs, cream cheese, sugar, butter flour, and vanilla extract

The baked dessert (pictured) is made from six simple ingredients: eggs, cream cheese, sugar, butter flour, and vanilla extract

On the back of the extraordinary baking madness that has swept Australia and the rest of the world since the start of the coronavirus crisis, Ms. Abu-Eid shared tips and tricks for beginners wanting to get into the kitchen.

Patience and practice are crucial, she says, but you don’t have to enroll in expensive courses.

‘I haven’t been to an academy or taken classes, [I learned] from the internet – a lot of googling, reading blogs and watching YouTube, ‘she said.

“I would watch clips over and over until I got the most out of each movie, then move on to the next.”

Mrs. Abu-Eid never lets herself run out of five basic ingredients – eggs, butter, sugar, flour and vanilla extract – which she says are the basis for almost any cake.

Mrs. Abu-Eid's Lotus Biscoff Twix Bars, made from shortbread cookies, milk chocolate and a half jar of the spiced cinnamon paste

Mrs. Abu-Eid's Lotus Biscoff Twix Bars, made from shortbread cookies, milk chocolate and a half jar of the spiced cinnamon paste

Mrs. Abu-Eid’s Lotus Biscoff Twix Bars, made from shortbread cookies, milk chocolate and a half jar of the spiced cinnamon paste

Though content with baking as a much-loved hobby rather than a full-time business, Ms. Abu-Eid hopes to pass her skills on to at least one of her three young daughters.

“My second girl Masa is very interested, she always asks for help in the kitchen,” she said.

“We went to the toy store last weekend and she picked a baking set because she said she wants to be just like Mommy!”

Whether she will follow in those footsteps remains to be seen, but it is clear that Masa and her sisters are extremely lucky to have a teacher as gifted as their mother.

Visit her corporate Instagram account to view Ms. Abu-Eid’s full range of cakes or to place an order Bake My Cake from Walla.

.