Easy Biscoff Speculoos Tiramisu Recipe
This Easy Biscoff Speculoos Tiramisu is a delightful vegan twist on the classic Italian dessert, featuring layers of espresso-soaked Biscoff cookies and a creamy vegan mascarpone mixture made with vegan cream cheese, Greek-style yogurt, and smooth Biscoff spread. Infused with vanilla and optional lemon zest, this no-bake tiramisu offers rich, spiced flavors perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake, Layered Assembling
- Cuisine: Italian-inspired, Vegan
- Diet: Vegan
Ingredients
Scale
Biscoff Cookie Layers
- 78 Biscoff cookies (plus extra for garnish, approximately 3 packets)
- 236 ml espresso or strong coffee
- 60 ml Amaretto or rum (optional)
Vegan Mascarpone Mixture
- 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)
Instructions
- Prepare the vegan mascarpone: Slice the vanilla pod in half lengthwise and carefully scrape out the seeds with a knife. Combine the vegan cream cheese, vegan Greek-style yogurt, Biscoff spread, vanilla seeds (or extract), and optional lemon zest in a high-speed blender or food processor. Blend for one to two minutes until the mixture is smooth and creamy.
- Make the espresso soak: In a medium bowl, mix the prepared espresso or strong coffee with the Amaretto or rum, if using, to create the soaking liquid for the cookies.
- Assemble the tiramisu base layers: Dip one side of each Biscoff cookie quickly into the espresso soak to prevent sogginess. Arrange enough dipped cookies in two layers to cover the base of an 8×8-inch dish evenly.
- Add the creamy layers: Spread one-third of the vegan mascarpone mixture evenly over the first two layers of cookies. Then, repeat the dipping and layering process by adding two more layers of soaked cookies followed by another one-third of the mascarpone mixture.
- Complete the layering: Add the final two layers of espresso-soaked cookies and top with the remaining mascarpone mixture, spreading it evenly to finish the tiramisu.
- Chill the tiramisu: Cover the assembled dessert and refrigerate for at least 4 hours or overnight for best results, allowing the flavors to meld and the dessert to set properly.
- Garnish and serve: Before serving, crush some extra Biscoff cookies and sprinkle the crumbs over the top of the tiramisu to add texture and decorative appeal.
- Storage tips: Keep the tiramisu covered and refrigerated until ready to serve. It is best enjoyed within 1 to 2 days and should not be frozen, as freezing may alter texture and flavor.
Notes
- Use quick dips for the cookies in the espresso soak to avoid sogginess.
- The lemon zest is optional but adds a subtle brightness to balance the richness.
- The recipe is vegan-friendly, making it suitable for those following plant-based diets.
- For a boozy version, add Amaretto or rum; omit for a non-alcoholic dessert.
- Do not freeze the tiramisu to maintain the best texture and flavor.
- Prepare at least 4 hours ahead to allow flavors to meld, but overnight chilling yields the best results.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Biscoff tiramisu, vegan tiramisu, no-bake dessert, plant-based dessert, Biscoff cookies, Speculoos dessert, espresso tiramisu
