This is the easiest version of a Tiramisu EVER. It is fully vegan, easy, cheap and only uses 6 ingredients. This vegan biscoff tiramisu is an essential dessert that you need to try as soon as possible.
The whole process takes around 1 hour and requires very minimal effort. Once you have combined all of the creamy elements together, it will have a slightly odd taste- it will taste of silken tofu. Don't worry about this because once it is all layered up with the other tiramisu elements, this flavour completely disappears and it's delicious!
For the sponge layer of this tiramisu, I used biscoff biscuits. I love biscoff products- they work so well in many dessert recipes. This vegan biscoff tiramisu recipe is no exception. The caramelised crunch of a biscoff biscuit flavours the tiramisu perfectly. It adds a deep, rich flavour which becomes a soft, coffee-filled sponge layer.
If you are a tiramisu fan but don't want to go through the effort of hand making your sponge layer, using ready made biscuits is a great option. See the substitutions for the section on alternative biscuits you could use if you weren't in the mood for Biscoff!
You only need SIX ingredients for this recipe! They are listed below.
- Creamed coconut
- Silken tofu
- Biscoff biscuits
- Cocoa powder
This recipe is ridiculously easy to make. It requires minimal effort and ingredients, making it the perfect choice for when you are in a rush but still fancy something decadent and delicious. You start by soaking the biscuits in coffee and making the cream mixture. Then you will layer it all up in a baking tray, add cocoa to the top, chill and then serve!
Add the soaked biscuits to a tin
Add the cream layer
Add chocolate and chill
This recipe is already dairy-free and vegan. However, there are still some substitutions you may like to make.
- Biscuits - you could substitute the biscoff biscuits for other biscuits if you are not a fan of biscoff or you just want to try something different! You could go for the classic ladyfinger biscuit, which is what is typically used in a tiramisu. Alternatively, you could use digestives/ rich tea or graham cracker biscuits.
The main equipment that you need is a small baking dish and a food processor. The processor is used to blend your cream element of the tiramisu. Due to it being made of partly silken tofu, this needs to be blended into a smooth cream. The high power food processor which I use is a Magimix.
Store this tiramisu in the fridge for 3-4 days.
Vegan Biscoff Tiramisu
- 150 ml Creamed coconut
- 300 g Silken tofu
- 50 g Sugar super-fine, white
- 1 pack Biscoff biscuits
- 15 g Cocoa powder
- 1 mug Strong coffee
- In a food processor, combine the silken tofu, coconut cream and sugar. Combine until smooth.
- Make a cup of strong coffee. I used a Nespresso pod but you could use instant, just make sure its strong. Pour the coffee into a bowl which is easy for you to soak the biscuits in.
- Get a small baking dish ready. Place each biscuit in the coffee for a second, then flip the biscuit for another second and remove from the coffee and into the dish. Don't leave the biscuit in the coffee longer than this otherwise it will all break apart! Place each coffee soaked biscuit next to each other. In my baking dish, I had room for approximately 8 ½ Biscoff biscuits. Layer the cream mixture on top of the biscuits, evenly. Continue this process until your cream/ biscuits have run out. Ensure that your top layer is a cream layer! Place this into the fridge for at least 1 hour to set.
- Remove from the fridge and sieve your cocoa powder on top of the cream layer. Serve immediately! Enjoy.