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My Dreamy Biscoff Tiramisu Recipe
I stumbled upon this recipe when experimenting with dairy free desserts for my vegan niece. It turned out so incredibly good that it's become my go to dessert for impressing guests. The combination of coffee soaked Biscoff cookies and creamy mascarpone filling creates pure magic. No one ever guesses it's dairy free.
Why This Recipe Works
As someone who loves quick and easy recipes I adore that this requires zero baking. The Biscoff cookies add such a wonderful caramelized flavor that perfectly complements the coffee. My friends always beg for the recipe when I serve this at dinner parties. Even my Italian grandmother gave it her stamp of approval which is really saying something.
What You'll Need
- Lotus Biscoff Cookies: 1-2 packages; replaces traditional ladyfingers for a unique flavor.
- Biscoff Spread: ½ cup; adds rich, caramelized sweetness to the mascarpone layer.
- Espresso or Strong Coffee: 1 cup; soak for the cookies, ensuring robust flavor.
- Vegan Cream Cheese: 1 cup; use a brand like Violife or your favorite vegan-friendly option.
- Vegan Greek-Style Yogurt: 1 cup; soy or coconut-based for the best consistency.
- Amaretto (optional): 2 tbsp; adds a boozy kick to the espresso soak.
- Lemon Zest (optional): 1 tsp; for a slight tang in the mascarpone layer.
Let's Put It Together
- Prepare the Mascarpone Layer
- Blend vegan cream cheese, Greek-style yogurt, Biscoff spread, and optional lemon zest until creamy and smooth.
- Make the Espresso Soak
- Mix espresso or strong coffee with Amaretto in a small bowl.
- Layer the Tiramisu
- Dip one side of the Biscoff cookies in the espresso soak and place them in a single layer in your serving dish. Spread one-third of the mascarpone mixture on top. Repeat for two more layers, alternating the cookie angles for stability.
- Chill and Serve
- Refrigerate for at least 4 hours, preferably overnight. Just before serving, sprinkle crushed Biscoff cookies on top for crunch.
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Keep It Fresh
I find this tiramisu tastes best when it's had time to chill properly in the fridge. The flavors really come together after a day. It stays fresh for about 2 days but in my house it never lasts that long. Just keep it covered tightly and serve it nice and cold.
No Biscoff Spread? No Problem
One time I ran out of Biscoff spread and discovered that thick sweetened peanut butter works surprisingly well. My kids actually loved this version. While it doesn't have that signature caramel cookie taste it still creates a beautifully creamy layer that complements the coffee soaked cookies perfectly.
Frequently Asked Questions
- → Can I make this tiramisu ahead of time?
- Yes, this dessert actually benefits from being made ahead. You can prepare it up to 2 days in advance and keep it refrigerated. The flavors develop better as it sits.
- → What if I can't find vegan cream cheese?
- You can try using regular cream cheese if you're not following a vegan diet. Just make sure to maintain the same proportions to keep the right texture and consistency.
- → Is the alcohol necessary?
- No, the Amaretto or rum is completely optional. The tiramisu will still taste delicious with just the coffee soak. You can also use alcohol-free vanilla extract for extra flavor.
- → Why do my cookies get too soggy?
- Only dip one side of the cookies quickly in the coffee mixture. Letting them soak too long will make them break down and become mushy. A quick dip is all you need.
- → Can this tiramisu be frozen?
- The creator doesn't recommend freezing this Biscoff tiramisu. It's best enjoyed fresh within 1-2 days while kept in the refrigerator.