Easy Biscoff Speculoos Tiramisu Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add mascarpone layer: Spread about one-third of the prepared mascarpone mixture evenly over the first two layers of soaked cookies.
- 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.
- 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.
- 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.
- 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
Find it online: https://annakocht.com/easy-biscoff-speculoos-tiramisu-recipe/
