Vegan Tiramisu
With layers of Biscoff biscuits, dipped in rich espresso, sandwiching a soft vegan creamy vanilla filling, this vegan version of the classic Italian dessert will impress at at any plant-based dinner party.
From the book
Cooking with Nonna
80 plant-based recipes for classic Italian dishes.
Authentic home cooked family favourites with a vegan twist.
From basics and staples, to impressive crowd-pleasing dishes.
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Introduction
Hear me out! Vegan ladyfingers are impossible to find, and ain’t nobody got time to make their own from scratch, so I thought why not use Biscoff biscuits? They’re already coffee-flavoured, very accessible and accidentally vegan! This recipe uses whipped vegan double cream, but you can swap this out for 175g silken tofu to boost the protein!
Ingredients
| 300ml | freshly brewed espresso (or 300ml hot water mixed with 3 tbsp instant coffee if you’re feeling lazy) |
| 400g | vegan cream cheese |
| 100g | caster sugar |
| 1 tbsp | vanilla extract |
| 1 tbsp | maraschino liqueur (optional) |
| 400ml | plant-based double cream, whipped |
| 500g | Biscoff biscuits |
| 1 tbsp | cocoa powder |
Essential kit
You will need a (roughly) 27 x 20cm dish.
Method
Prep your coffee. It’s best to use freshly brewed espresso coffee in a cafetière, but if you’re in a rush, you can use instant. You’ll need around 300ml.
In a separate bowl, add the cream cheese, sugar, vanilla and maraschino (if using) and whisk to combine. Then gently fold in the whipped cream using a spatula until all combined.
Dip each Biscoff biscuit in the coffee for no more than 1 second – just a quick dip in and out is enough, otherwise they will get too soggy. You may think it’s not long enough, but trust me – in and out! Make two layers of biscuits in the bottom of a dish roughly 27 x 20cm, and cover them with half the cream cheese mixture. Make another two layers of the dipped biscuits, and finally add a second layer of cream cheese mixture.
Cover with cling film and refrigerate for 2 hours minimum, but ideally overnight. Dust with cocoa powder and crumble over some crushed Biscoff biscuits just before serving.
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