Easy Biscoff Speculoos Tiramisu Recipe

Introduction

This Easy Biscoff Speculoos Tiramisu is a delightful twist on the classic Italian dessert, featuring the rich flavors of Biscoff cookies and spread. With a creamy vegan mascarpone layer and a hint of espresso and Amaretto, it’s a perfect no-bake treat to impress your guests or enjoy at home.

Ingredients

• 78 Biscoff cookies (plus extra for garnish, about 3 packets)
• 400 g vegan cream cheese
• 200 g vegan Greek-style yogurt
• 300 g smooth Biscoff spread
• 1 vanilla pod (or 1 tsp vanilla extract)
• ¼ teaspoon lemon zest (optional)
• 236 ml espresso (or strong coffee)
• 60 ml Amaretto (or rum, optional)

Instructions

1. Step 1: Slice the vanilla pod in half and scrape out the seeds with a knife.
2. Step 2: Add the vegan cream cheese, vegan yogurt, Biscoff spread, vanilla seeds, and lemon zest (if using) to a high-speed blender or food processor. Blend for 1-2 minutes until smooth and creamy.
3. Step 3: In a medium bowl, mix together the espresso and Amaretto (if using).
4. Step 4: Prepare the base of an 8×8″ dish by creating 2 layers of Biscoff cookies. Quickly dip one side of each cookie into the espresso soak and arrange them in the dish side by side. Avoid soaking the cookies too long to prevent sogginess.
5. Step 5: Spread about one-third of the vegan mascarpone mixture over the cookie layers.
6. Step 6: Repeat the process by adding another 2 layers of espresso-soaked cookies followed by another one-third of the mascarpone mixture.
7. Step 7: Add the final 2 layers of soaked cookies and spread the remaining mascarpone on top.
8. Step 8: Cover the tiramisu and refrigerate for at least 4 hours, or overnight for best flavor.
9. Step 9: Before serving, crush some extra Biscoff cookies and sprinkle them over the top as garnish.

Tips & Variations

• For a non-alcoholic version, omit the Amaretto and use additional espresso or coffee instead.
• If you prefer a tangier flavor, increase the lemon zest slightly to brighten the mascarpone mixture.
• Use a food processor for the smoothest mascarpone texture, but a whisk and patience can work if needed.
• Try layering in fresh berries between the mascarpone and cookies for a fruity twist.

Storage

Cover the tiramisu and keep it refrigerated until ready to serve. It is best enjoyed within 1-2 days. Avoid freezing, as the texture and flavor may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, you can use regular cream cheese if you don’t need the recipe to be vegan. It will make the mascarpone layer richer and creamier.

How long should the cookies be soaked in the espresso mixture?

Just a quick dip on one side of each cookie is enough. Soaking them too long will make the tiramisu soggy and difficult to layer.

Easy Biscoff Speculoos Tiramisu Recipe

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This Easy Biscoff Speculoos Tiramisu is a delicious vegan twist on the classic Italian dessert, featuring creamy layers of vegan mascarpone blended with smooth Biscoff spread, espresso-soaked Biscoff cookies, and a hint of vanilla and lemon zest. Perfectly chilled and garnished with crushed Biscoff cookies, this no-bake tiramisu is an indulgent treat that’s simple to prepare and sure to impress.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Mascarpone Mixture

• 400 g vegan cream cheese
• 200 g vegan Greek-style yogurt
• 300 g smooth Biscoff spread
• 1 vanilla pod (or 1 tsp vanilla extract)
• ¼ teaspoon lemon zest (optional)

Espresso Soak

• 236 ml espresso (or strong coffee)
• 60 ml Amaretto (or rum, optional)

Cookies

• 78 Biscoff cookies (plus extra for garnish – about 3 packets)

Instructions

1. Prepare the Biscoff mascarpone: Slice the vanilla pod in half lengthwise and scrape out the seeds using a knife. In a high-speed blender or food processor, combine the vegan cream cheese, vegan Greek-style yogurt, smooth Biscoff spread, vanilla seeds (or vanilla extract if using), and lemon zest if desired. Blend for 1-2 minutes until the mixture is smooth and creamy.
2. Make the espresso soak: In a medium bowl, mix together the freshly brewed espresso and the Amaretto (or rum, if using). Set aside for dipping the cookies.
3. Assemble the tiramisu base layers: Take enough Biscoff cookies to create two layers at the bottom of an 8×8 inch (20×20 cm) dish. Quickly dip one side of each cookie into the espresso soak—just a brief dip to avoid sogginess—and arrange them side by side in the dish to form two layers.
4. Add mascarpone layer: Spread about one-third of the prepared mascarpone mixture evenly over the first two layers of soaked cookies.
5. Repeat layers: Repeat the process by dipping another batch of cookies in the espresso soak and layering them over the mascarpone, followed by another one-third of the mascarpone mixture. Finally, repeat once more with the last two layers of dipped cookies and top them with the remaining mascarpone mix.
6. Chill the tiramisu: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set well.
7. Garnish and serve: Before serving, crush some extra Biscoff cookies and sprinkle them generously over the top of the tiramisu for added texture and decoration.
8. Storage: Keep the tiramisu covered and refrigerated until ready to serve. It is best enjoyed within 1-2 days. Freezing is not recommended as it may affect texture and flavor quality.

Notes

• Use vegan cream cheese and yogurt to keep the dessert entirely plant-based.
• If you don’t have vanilla pods, 1 teaspoon of good quality vanilla extract works well.
• Lemon zest is optional but adds a subtle brightness to the creamy layer.
• Dipping the cookies briefly is crucial to avoid sogginess in the final dessert.
• Allowing the tiramisu to chill overnight improves flavor development.
• This recipe serves about 8-10 people depending on portion size.
• Do not freeze the tiramisu as it may alter texture and taste.

Keywords: Biscoff tiramisu, vegan tiramisu, no-bake dessert, easy tiramisu, Biscoff cookies, Speculoos, vegan dessert, coffee dessert