Here is our recipe for Vegan Biscoff Tiramisu Recipe, a dairy-free and egg-free version of the beloved Italian dessert, infused with the irresistible flavor of Biscoff cookies. Our plant-based tiramisu features layers of vegan mascarpone and rich coffee-soaked Biscoff biscuits, making it the perfect indulgence for anyone following a vegan diet or looking for a healthy vegan dessert. We have made it with with natural ingredients and vegan-friendly sweetness, this tiramisu recipe is ideal for special occasions, dinner parties, or anytime you crave a decadent yet guilt-free treat.
Ingredients:
1/2 cup brewed coffee (or strong espresso)
1/3 cup Biscoff spread (also known as speculoos or cookie butter)
1 tablespoons maple syrup (optional, for sweetness)
1/2 can (400ml) full-fat coconut milk (or any thick coconut cream)
1 cup raw cashews (soaked for 4 hours or overnight, or use pre-soaked)
1/2 cup powdered sugar (or to taste)
1/2 tablespoon vanilla extract
1/2 cup Biscoff spread (to incorporate into the filling)
1 tablespoons lemon juice (to balance flavors)
1/2 teaspoon salt
About 24-30 of Biscoff cookies
Cocoa powder
Instructions:
Prepare the “coffee” soak: Brew the coffee or espresso and allow it to cool slightly.
Stir in the Biscoff spread until it melts and combines fully. If you want it sweeter, add maple syrup to taste.
Set the mixture aside to cool completely.
Prepare the filling:
In a high-speed blender or food processor, combine the coconut milk, soaked cashews, powdered sugar, vanilla extract, Biscoff spread, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add a splash of non-dairy milk (such as almond or oat milk) until the desired consistency is achieved.
Assemble the tiramisu:
Quickly dip each vegan ladyfinger or Biscoff cookie into the cooled coffee-Biscoff mixture. Be sure not to soak them too long, as they should be moist but not soggy.
In a 9×9-inch (or similar sized) dish, arrange a layer of dipped cookies on the bottom. Spread a generous layer of the creamy filling on top of the cookies, smoothing it out evenly. Repeat the process with another layer of dipped cookies and the remaining filling.
Finish with a final layer of filling on top.
Chill and set:
Cover the tiramisu with plastic wrap or a lid and place it in the fridge to chill for at least 4 hours, but ideally overnight. This will allow the flavors to meld and the dessert to set.
Garnish and serve:
Before serving, dust the top with cocoa powder for that classic tiramisu finish.
