Biscoff Speculoos Tiramisu (Print Version)
# Ingredients:
01 -
78 (700g) Biscoff cookies, plus extra for garnish (3 packets).
02 -
400g (14.1 oz) vegan cream cheese.
03 -
200g (7 oz) vegan Greek-style yogurt.
04 -
300g (10.6 oz) smooth Biscoff spread.
05 -
1 vanilla pod, or 1 tsp vanilla extract.
06 -
1/4 teaspoon lemon zest (optional).
07 -
236ml (1 cup) espresso or strong coffee.
08 -
60ml (1/4 cup) Amaretto or rum (optional).
# Instructions:
01 -
Slice the vanilla pod in half and scrape out the seeds with a knife.
02 -
Add vegan cream cheese, vegan yogurt, Biscoff spread, vanilla, and lemon zest to a high-speed blender or food processor and blend until smooth and creamy.
03 -
Mix together the espresso and Amaretto (if using) in a medium bowl.
04 -
Quickly dip one side of Biscoff cookies in espresso mix and arrange in two layers in 8x8" dish. Spread 1/3 of mascarpone mixture on top.
05 -
Repeat with two more layers of dipped cookies and another 1/3 of mascarpone mixture.
06 -
Add final two layers of dipped cookies and remaining mascarpone mixture.
07 -
Cover and refrigerate for 4 hours or overnight.
08 -
Before serving, crush additional Biscoff cookies and sprinkle over top.
# Notes:
01 -
Best served within 1-2 days.
02 -
Keep refrigerated until serving.
03 -
Not recommended for freezing.
04 -
Uses only 5 main ingredients.