This vegan tiramisu is a delicious plant-based twist on the classic Italian dessert. It’s perfect for vegans and non-vegans alike, offering a creamy, coffee-infused treat without any animal products. The recipe cleverly uses Biscoff biscuits instead of traditional ladyfingers, making it accessible and easy to prepare.
Ingredients:
- 300ml freshly brewed espresso (or instant coffee)
- 400g vegan cream cheese
- 100g caster sugar
- 1 tbsp vanilla extract
- 1 tbsp maraschino liqueur (optional)
- 400ml plant-based double cream
- 500g Biscoff biscuits
- 1 tbsp cocoa powder
Method:
- Prepare 300ml of strong coffee and let it cool.
- In a bowl, whisk together vegan cream cheese, sugar, vanilla extract, and maraschino liqueur (if using).
- Whip the plant-based double cream and gently fold it into the cream cheese mixture.
- Quickly dip each Biscoff biscuit in coffee (about 1 second per biscuit).
- Layer two layers of dipped biscuits in a 27x20cm dish.
- Cover the biscuits with half of the cream mixture.
- Repeat the layering process with more biscuits and the remaining cream.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Before serving, dust with cocoa powder and sprinkle with crushed Biscoff biscuits.
Don’t hesitate to try this delightful vegan tiramisu! It’s a perfect balance of coffee-soaked biscuits and creamy filling that will impress both vegans and non-vegans. The familiar taste of Biscoff biscuits adds a unique twist to this classic dessert, making it a sure crowd-pleaser at any gathering or as a special treat for yourself.