Vegan Biscoff Tiramisu

This easy 30-minute Biscoff Tiramisu is the perfect holiday dessert that tastes sweet, creamy with strong notes of espresso and the addictive flavour of cookie butter.

I first came across this on @sepp_eats on Instagram and I thought that was the best idea ever! However, it’s pretty difficult to find vegan mascarpone or vegan cream substitutes here in Asia that actually taste good without the strong smell and taste of coconut oil.

What base did I use for the cream?

I took matter into my own hands by doing a quick creamy base using silken tofu and it tasted so good. It’s an affordable option to use for vegan cream, instead of cashews and other nuts.

This recipe would not work with other types of tofu – only silken tofu is able to give a creamy texture. It’s also a marvellous substitute to mascarpone as both a made in similar processes of curdling soy milk and dairy milk (for the latter).

Not only that, most lady fingers are made with eggs so as the name suggests, I used Biscoff cookies as the biscuit layer. Safe to say, it did not disappoint.

The overall taste should be dominated by espresso infused with the flavours of cookie butter. I’ve not added any alcohol to this dish, but it tastes pretty spiked to me. You can also serve this dish in smaller ramekin dessert cups for easy serving. The amounts needed for layer would then differ based on the dimensions you use.

You can find the full recipe and directions below.