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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.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: Fusion, Italian
Keyword: biscoff, dessert, tiramisu
Servings: 8

Equipment

  • 1 Blender
  • 1 Baking Dish

Ingredients

Vegan Cream 'Mascarpone'

  • 300 g silken tofu
  • 1/2 tbsp lemon juice
  • 1/4 tsp vanilla bean paste
  • 1/2 cup sugar (3/4 cup if you like it sweeter)

Biscoff Tiramisu

  • 60 biscoff cookies
  • 4 tbsp instant coffee powder
  • 1.5 cup water
  • cocoa powder (to top)

Instructions

  • Boil water on a pan and add the instant coffee powder. Mix well and let it cool down.
  • Make the vegan sweet cream - add sugar and silken tofu to a blender. Blend until smooth.
  • Add lemon juice and vanilla bean paste and pulse until well combined.
  • Bring our your dishware and pour your espresso in a cup. Dip the biscoff cookie one by one into the espresso quickly and lay in on the dish (make sure you don't dip the cookie in the coffee too long, if not it will break off!)
  • Layer the dish with 2 layers of cookies. Pour half of the vegan cream and spread until smooth.
  • Repeat the process again.
  • Refrigerate for 4 hours. Sift some cocoa powder on top and add crumbled biscoff cookies. Serve immediately!