Plant Based Biscoff Tiramisu

Easy to prepare in about 15 minutes, this Biscoff Tiramisu is the perfect vegan dessert for sharing at any occasion.

2 hours cook

Serves 6-8

Mia Jacobs
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Ingredients

    The tiramisu
  • 1.5 tbspinstant coffee
  • 250mlwater
  • 50mlcoffee liqueur
  • 400mlvegan double cream
  • 70gcaster sugar
  • 1 tspvanilla
  • 225gvegan cream cheese
  • 375gBiscoff biscuits

A classic tiramisu is a great thing, but it's not necessarily very easy to whip together a vegan version. So we took it upon ourselves to make a plant based version with Biscoff biscuits as a short cut - spoiler alert, it's delicious.

Method

  • Brew the coffee and mix with the Kahlua.
  • Whip the double cream and slowly add the sugar until stiff peaks form. Gently fold or whisk in the cream cheese until fully combined.
  • Quickly dunk the Biscoff in the coffee mixture (a second or two is all they need as otherwise they’ll go too soggy) then cover the bottom of a dish with a layer of the biscuits then layer with the whipped cream, another layer of Biscoff and finally a layer of cream.
  • Refrigerate for a few hours, or overnight. Finish with Biscoff crumbs.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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