Easy Biscoff Speculoos Tiramisu Recipe
Introduction
This Easy Biscoff Speculoos Tiramisu offers a delightful twist on the classic Italian dessert, using creamy vegan ingredients and the beloved caramelized flavor of Biscoff cookies and spread. It’s rich, smooth, and perfect for anyone looking for a dairy-free treat that’s both indulgent and simple to make.
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
- Step 1: Slice the vanilla pod in half and scrape out the seeds with a knife.
- Step 2: In a high-speed blender or food processor, combine the vegan cream cheese, vegan yogurt, Biscoff spread, vanilla seeds (or extract), and lemon zest. Blend for 1–2 minutes until the mixture is smooth and creamy.
- Step 3: In a medium bowl, mix together the espresso and Amaretto (if using).
- Step 4: Dip one side of enough Biscoff cookies to create two layers in the base of an 8×8″ dish into the espresso soak. Arrange them in two layers, dipping quickly to avoid sogginess.
- Step 5: Spread about one-third of the Biscoff mascarpone mixture evenly over the layered cookies.
- Step 6: Repeat the soaking and layering of cookies followed by another one-third of the mascarpone mixture.
- Step 7: Add the final two layers of soaked cookies and spread the remaining mascarpone mixture on top.
- Step 8: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to let the flavors meld.
- Step 9: Before serving, crush some extra Biscoff cookies and sprinkle them over the top as a garnish.
Tips & Variations
- For a stronger coffee flavor, use freshly brewed espresso and increase the coffee ratio slightly.
- If you can’t find vegan cream cheese, firm tofu blended smoothly can be a suitable substitute.
- Try adding a sprinkle of cinnamon or nutmeg to the mascarpone mixture for a warming spice note.
- For an alcohol-free version, simply omit the Amaretto or rum without replacing it.
Storage
Keep the tiramisu covered in the refrigerator until ready to serve. It tastes best within 1 to 2 days. Freezing is not recommended as it can alter the texture and flavor of the dessert.
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 substitute vegan cream cheese with regular cream cheese if you do not need the recipe to be dairy-free. It will provide a richer texture and similar flavor.
Is it necessary to soak the cookies on one side only?
Yes, quickly dipping one side helps prevent the cookies from becoming overly soggy while still absorbing the coffee flavor essential to the tiramisu’s texture.
PrintEasy Biscoff Speculoos Tiramisu Recipe
This Easy Biscoff Speculoos Tiramisu is a delightful vegan twist on the classic Italian dessert, combining creamy vegan mascarpone made with cream cheese and Greek-style yogurt with the rich flavors of Biscoff spread and espresso. It features layers of espresso-soaked Biscoff cookies, creating a luscious and satisfying treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
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)
Assembly
- 78 Biscoff cookies (plus extra for garnish – about 3 packets)
Instructions
- Prepare the vanilla: Slice the vanilla pod in half lengthwise and scrape out the seeds using a knife to release the flavor.
- Make the Biscoff mascarpone: In a high-speed blender or food processor, combine the vegan cream cheese, vegan Greek-style yogurt, smooth Biscoff spread, vanilla seeds, and lemon zest (if using). Blend for 1-2 minutes until the mixture is smooth, creamy, and well combined.
- Prepare the espresso soak: In a medium bowl, mix together the freshly brewed espresso and Amaretto (if using) until well combined.
- Dip the Biscoff cookies: Quickly dip one side of each Biscoff cookie into the espresso soak, just enough to coat without making them soggy.
- Layer the tiramisu: Arrange two layers of dipped Biscoff cookies at the base of an 8×8 inch dish. Spread about one-third of the mascarpone mixture over the cookies. Repeat by adding another two layers of dipped cookies followed by another one-third of the mascarpone. Finish with a final two layers of dipped cookies and the remaining mascarpone mixture.
- Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours, or overnight for best results, allowing the flavors to meld and the dessert to set properly.
- Garnish and serve: Before serving, crush additional Biscoff cookies and sprinkle the crumbs over the top of the tiramisu for a crunchy, flavorful garnish.
- Storage: Keep the tiramisu covered in the refrigerator until ready to serve. It is best enjoyed within 1-2 days. Avoid freezing to maintain the texture and flavor quality.
Notes
- You can substitute the espresso with strong coffee if preferred.
- The Amaretto or rum is optional but adds an authentic and rich depth of flavor.
- Quickly dipping the cookies prevents them from becoming too soggy and helps maintain layers.
- For a non-vegan version, traditional mascarpone cheese can be used instead of the vegan cream cheese and yogurt.
- Chilling overnight enhances the melding of flavors and the texture of the tiramisu.
- Do not freeze the tiramisu as it can alter the creamy texture and taste negatively.
Keywords: Biscoff Tiramisu, Vegan Tiramisu, Biscoff Recipe, Easy Tiramisu, No-Bake Dessert, Vegan Dessert, Speculoos Tiramisu
