Easy Vegan Biscoff Tiramisu
This easy vegan Biscoff Tiramisu is made in under 30 minutes and can be prepared the day before, taking the stress out of hosting Christmas! A beautifully sweet and creamy dessert that’s kept simple - with no alcohol, lady fingers, dairy or egg.
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Serves: 8 people
Calories: 826kcal
Ingredients
- 58 Lotus Biscoff biscuits (2 x 250g packs)
- 250 ml freshly brewed espresso coffee* (strong!)
For the mascarpone layer:
- 130 g coconut oil (melted and then cooled to room temperature**)
- 349 g silken tofu
- 210 g vegan cream***
- 20 g caster sugar
- 1.5 tsp vanilla extract
- 400 g Lotus Biscoff spread (smooth version)
Instructions
To make the Biscoff mascarpone:
- If your coconut oil is solid (white) then you’ll need to melt it to a clear liquid first. To do this melt the coconut oil in a saucepan and then set it aside to cool to room temperature.130 g coconut oil
- Add the silken tofu, vegan cream, caster sugar, vanilla extract, room temperature coconut oil and Biscoff spread to a blender and blend for 30-60 seconds until smooth.349 g silken tofu, 210 g vegan cream***, 20 g caster sugar, 1.5 tsp vanilla extract, 400 g Lotus Biscoff spread
Create your Biscoff tiramisu:
- Brew the strong coffee and pour it into a bowl. Allow it to cool.250 ml freshly brewed espresso coffee*
- Set aside a dish approximately 27cm x 17cm (10” x 7”) ready to make the tiramisu.
- Briefly dip each Biscoff biscuit in the coffee and then place it in a layer over the base of the dish. The biscuits soak up liquid quickly so don’t hold them in the coffee - just a brief 1 second dip to submerge it will do.58 Lotus Biscoff biscuits
- Continue dipping each biscuit and adding it to the dish until you’ve created two layers of biscuits, one on top of the other.
- Pour over 1/2 of the Biscoff mascarpone cream.
- Add another two layers of coffee-dipped Biscoff biscuits.
- Finish with a layer of Biscoff mascarpone cream.
- Crush 10 Biscoff biscuits into fine crumbs. You can do this either by adding them to a sandwich bag and bashing them with a rolling pin, or blitzing them in a blender cup for a few seconds.
- Sprinkle the Biscoff crumbs over the top of your tiramisu.
- Cover your Biscoff tiramisu with eco cling film or tin foil and pop it in the fridge for at least 2 hours to set. You can make it the day before you plan to serve it and store it in the fridge overnight if you prefer (it tastes just as great the next day!). When you’re ready to serve, slice it into squares.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: Italy
* Use ground coffee to make your espresso. Ideally don’t substitute for instant coffee as the flavour will not be as good.
** Pick a coconut oil with a mild flavour to reduce the coconut flavour that comes through into the mascarpone. You can use any coconut oil but some have a stronger flavour and whilst this isn’t unpleasant, it’s better if you have a mild coconut oil. The brand ‘Biona’ sell a mild flavoured coconut oil that is good.
*** We have tested this recipe with both soya cream (such as Alpro) and coconut cream and both work well. If using coconut cream, you want to only use the thick white part from the top of a tin of full fat coconut milk (discard the clear liquid underneath). If your tin of coconut milk has combined (clear liquid and thick white part) then cover it and pop it in the fridge for around 30 minutes. You should find that the mixture will separate again and the ‘cream’ part will solidify at the top of the tin.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 826kcal | Carbohydrates: 75g | Protein: 7g | Fat: 56g | Saturated Fat: 30g | Sodium: 4mg | Fiber: 1g | Sugar: 43g | Net Carbohydrates: 35g
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