Quite the opposite of my vegan tiramisu recipe which involves making every element from scratch, including the vegan ladyfingers, this recipe takes a few shortcuts!
If you're looking for a really simple vegan dessert that still packs the wow factor then I think you're going to love this easy Biscoff tiramisu!
In this easy vegan tiramisu recipe, Biscoff cookies also known as speculoos cookies, replace the ladyfingers found in a traditional tiramisu. They are soaked in espresso and layered up with a homemade cookie butter mascarpone and topped off with more crushed cookies.
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📖 Recipe Overview
- No-bake and easy to make
- Comes together in just 4 easy steps
- Uses only 5 main ingredients (with 2 optional additional ingredients)
- Dairy-free and eggless
- A fun twist on traditional tiramisu
Love Lotus Biscoff desserts? Try my lotus biscoff cheesecake, biscoff banana cream pie, biscoff fudge, homemade speculoos cookies, pumpkin biscoff bars, and biscoff brownies next!
🧾 Ingredients Needed
Here's everything you need to make this easy speculoos tiramisu recipe from scratch:
Ingredient Notes
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Lotus Biscoff cookies: Or other speculoos biscuits, you could also make homemade vegan speculoos cookies if you fancy.
- Biscoff spread: I use lotus Biscoff spread.
- Coffee/espresso: I highly recommend using a good quality coffee for the espresso soak as the flavor will definitely shine through.
- Vegan cream cheese: I use Violife, but you can use any vegan-friendly cream cheese that’s available to you.
- Vegan Greek-style yogurt: I recommend Greek-style soy or coconut yogurt for this recipe as it holds up better than regular plant-based yogurt.
- Amaretto: This is optional, but adds a nice kick to the espresso soak for your vegan tiramisu. You can also use rum or another liquor of your choice.
- Lemon zest: Another optional ingredient, fresh lemon zest adds a slight tanginess to the vegan mascarpone layer.
🥣 How To Make Speculoos Tiramisu
First, make the mascarpone layer for your vegan Biscoff tiramisu. The mascarpone layer is made up of vegan cream cheese, vegan Greek-style yogurt, Biscoff spread, and lemon zest. This step is really straightforward and simply requires you to blend the ingredients until creamy.
For the biscuit layer mix the ingredients for the espresso soak in a small bowl (espresso or strong coffee and Amaretto).
When dipping the cookies in the espresso soak, less is more! I usually dunk one side of the cookie and let the moisture soak through from one side rather than dipping them directly into the soak. If your cookies are too soggy it will make it more difficult to serve up the tiramisu.
I recommend using 2 layers of Biscoff cookies for each biscuit layer to help give the tiramisu some structure. Once you have the first layer down, simply spread about one-third of the mascarpone mixture on top.
Repeat this process for the next two layers of tiramisu. As you can see below, I place the two layers of cookies in the opposite angle to help make the tiramisu a little more sturdy!
Once your tiramisu is layered up, pop it in the fridge to chill. I recommend at least 4 hours, but you can also leave it overnight if that works better for you.
Just before serving, sprinkle some crushed lotus cookies or speculoos on top of your tiramisu for some crunch.
💬 FAQs
Cover the tiramisu and keep it refrigerated until ready to serve. It's best when served within 1-2 days. I don't recommend freezing this Biscoff tiramisu.
Yes! You can use peanut butter in its place. For this recipe, I would recommend using thick sweetened peanut butter, as this will more closely resemble the consistency and sweetness of biscoff spread 🙂
🍯 More Biscoff Desserts
📖 Recipe
Description
Ingredients
- 78 (700 g) biscoff cookies, plus extra for garnish (3 packets)
Biscoff mascarpone
- 400 g (14.1 oz) vegan cream cheese
- 200 g (7 oz) vegan Greek-style yogurt
- 300 g (10.6 oz) smooth Biscoff spread
- 1 vanilla pod, or 1 tsp vanilla extract
- ¼ teaspoon (¼ teaspoon) lemon zest, optional
Espresso soak
- 236 ml (1 cup) espresso, or strong coffee
- 60 ml (¼ cup) Amaretto, or rum, optional
Instructions
Biscoff mascarpone
- Slice the vanilla pod in half and srape out the seeds with a knife.
- Add the vegan cream cheese, vegan yogurt, Biscoff spread, vanilla, and lemon zest to a high-speed blender or food processor and blend for a minute or two until smooth and creamy.
Espresso soak
- Mix together the espresso and Amaretto (if using) in a medium bowl.
Assembling the tiramisu
- Take enough Biscoff cookies to create 2 layers in the base of an 8x8" dish. Dip one side of each cookie in the espresso soak and arrange them in the base of the dish in 2 layers. A quick dip on one side of each cookie is enough, as you want to avoid letting them soak as they will become too soggy.
- Spread about ⅓ of the mascarpone on top of the first 2 layers of cookies. Repeat with another 2 layers of espresso-soaked cookies and another ⅓ of the mascarpone mixture. Finally, repeat with another 2 layers of espresso-soaked cookies and the last ⅓ of mascarpone.
- Cover the tiramisu and refrigerate for 4 hours (or overnight if preferred).
- Before serving, crush some more Biscoff cookies and crumble them over the top of the tiramisu.
How to store
- Cover the tiramisu and keep it refrigerated until ready to serve. It's best when served within 1-2 days. I don't recommend freezing this Biscoff tiramisu.
Nutrition
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