Easy Biscoff Speculoos Tiramisu Recipe
This Easy Biscoff Speculoos Tiramisu is a delightful vegan twist on the classic Italian dessert, featuring creamy layers of vegan cream cheese and Greek-style yogurt blended with rich Biscoff spread and aromatic vanilla. Layers of espresso-soaked Biscoff cookies create a luscious, coffee-infused treat that is simple to assemble and perfect for a make-ahead dessert. Garnished with crushed Biscoff cookies, this tiramisu offers a perfect balance of sweetness and spice with a smooth, velvety texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-inspired
- Diet: Vegan
Ingredients
Scale
For the Biscoff Mascarpone
- 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)
For the Espresso Soak
- 236 ml espresso (or strong coffee)
- 60 ml Amaretto (or rum, optional)
For Assembly and Garnish
- 78 Biscoff cookies (plus extra for garnish, about 3 packets)
Instructions
- Prepare the vanilla: Slice the vanilla pod in half lengthwise and carefully scrape out the vanilla seeds using a knife, setting aside for the mascarpone mixture.
- 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 (or vanilla extract), and optional lemon zest. Blend for one to two minutes until the mixture is smooth, creamy, and well combined.
- Prepare the espresso soak: In a medium-sized bowl, mix the freshly brewed espresso (or strong coffee) with the Amaretto or rum if using. This soak will flavor the cookies and add a subtle boozy warmth to the tiramisu.
- Dip the Biscoff cookies: Quickly dip one side of each Biscoff cookie into the espresso soak, ensuring they absorb some liquid but do not become soggy. Immediately arrange the dipped cookies in two layers covering the base of an 8×8 inch dish.
- First mascarpone layer: Spread one-third of the Biscoff mascarpone mixture evenly over the layered cookies to cover completely.
- Repeat layering: Add another two layers of espresso-soaked biscuits on top of the mascarpone, followed by another one-third of the mascarpone spread. Repeat once more with a final two layers of soaked cookies and the last portion of mascarpone, smoothing the top layer evenly.
- Chill the tiramisu: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, though overnight is preferable to let the flavors meld and the dessert set firmly.
- Garnish and serve: Before serving, crush additional Biscoff cookies and sprinkle them generously over the top of the tiramisu for added texture and decorative appeal. Serve chilled for best results.
- Storage instructions: Keep the tiramisu covered and refrigerated until ready to serve. It is best enjoyed within 1 to 2 days of preparation. Freezing is not recommended as it may alter the texture and flavor.
Notes
- Use vegan cream cheese and yogurt to keep the tiramisu completely vegan while maintaining a creamy texture.
- If you don’t have a vanilla pod, vanilla extract can be used as an alternative.
- The Amaretto or rum is optional but adds a signature flavor to the espresso soak.
- Do not soak the cookies for too long to avoid sogginess; just a quick dip is sufficient.
- This dessert is best served chilled and within 1-2 days of preparation to ensure freshness and optimal taste.
- Refrigerate the tiramisu well-covered to prevent it from absorbing other fridge odors.
- Freezing is not recommended as it could impact the texture negatively.
Keywords: Biscoff Tiramisu, Vegan Tiramisu, Easy Tiramisu, Biscoff Dessert, Vegan Dessert, Coffee Dessert, No-Bake Tiramisu, Speculoos Tiramisu
