If you’re a Biscoff fan, you’re going to love this! Layers of Lotus Biscoff biscuits, dunked in dairy-free milk, with a whipped Biscoff vegan mascarpone cream topped with a cream stars. This ‘Easy Vegan Biscoff Tiramisu’ is super easy to make and tastes incredible! The perfect dessert for any occasion.
Hands up if you love Biscoff? If you know me or follow me over on Instagram, you’ll know I am Biscoff obsessed! I love everything Biscoff related from the biscuits to the spread! It’s a dream ingredient for baking!
I recently made the BEST Vegan Tiramisu, and had the idea to make a fun Biscoff version. It’s quite different as the classic tiramisu contains lady fingers dunked in rich espresso with a vanilla flavoured mascarpone cream, topped with cocoa powder. This version uses Biscoff biscuits in replace of the lady fingers, dunked in dairy-free milk layered with mascarpone and melted Biscoff spread inside – ‘que the drooling’.
What is a Tiramisu?
Before getting to the method and ingredient’s of this ‘Easy Vegan Biscoff Tiramisu’, I’m sure you want to know what tiramisu is. Classic tiramisu is a coffee flavoured, Italian dessert consisting of ladyfingers, dipped in coffee and rum, topped with a mascarpone cream cheese and dusted with cocoa powder.
I love this version with layers of the sweet biscuit along-side the creamy mascarpone. To give this dessert even more flavour and a ‘wow factor’, I melted some Biscoff spread and whipped it into the mascarpone (best decision ever). It makes for a really flavourful, Biscoff mascarpone cream! You can even add a splash of vanilla to add more taste to the overall filling.
Looking for more Biscoff desserts? Look no further:
Small Batch Vegan Biscoff Cake
3 ingredient Vegan Biscoff Pastry Swirls
Best Vegan Biscoff Banana Bread
Baked Vegan Biscoff Cheesecake Bars
No-Bake Mini Biscoff Cheesecakes
How to make Easy Vegan Biscoff Tiramisu
- Prepare the Biscoff biscuits
Fill a glass or bowl with some dairy-free milk of your choice, I opted for almond milk. Dunk each biscuit into the milk and lay a layer of the Biscoff biscuits into a square tin or dish.
- Make the mascarpone cream
This cream is super easy, only 4 ingredients and can be whipped up (literally) in under 15 minutes! It’s thick and holds the tiramisu beautifully.
For this recipe, I like to use a rectangular, ceramic dish. I know a lot of people use a glass dish which looks gorgeous as you can see the layers from the outside of the dish, but there’s something satisfying about using a ceramic dish, cutting into the tiramisu and lifting up a slice to reveal the gorgeous layers for the first time.
Pipe or spread some of the cream over the Biscoff biscuits and level out. Repeat until you have a few layers of dunked Biscoff biscuits and mascarpone cream.
- Cream stars
To make the dessert look even more irresistible than it already does, whip up some dairy-free cream, add it into a piping bag fitted with a large star tip nozzle and pipe a decorative topping. Sprinkle over some crushed Biscoff cookies to let people know what deliciousness lies below.
Make sure to PIN the photo below to your favourite Pinterest board.
Why you’ll fall in love with this dessert!
Light, whippy Biscoff cream and Biscoff is such a ‘happy’ food. I would definitely say this vegan Biscoff tiramisu is comforting, with it’s light caramel flavour and silky smooth cream filling. It just makes you feel all warm and cosy. You won’t be able to tell it’s vegan! The creaminess from the filling, to the light and airy dunked biscuits; it’s definitely a recipe to share with non-vegan friends to prove how delicious vegan sweet treats are– haha!
Tips and tricks for the best Biscoff tiramisu:
- Use a handheld electric or a stand mixer to beat the mascarpone until thick and creamy.
- Melt the Biscoff spread and allow it to cool for a few minutes before adding into the mascarpone. This helps to prevent the butter and cream cheese from melting.
- Only dip the Biscoff biscuits in the milk. Soaking them for too long with make the dessert soggy, which wouldn’t result in neat slices.
- Pipe the mascarpone on top of the biscuits for even layers.
- If the Biscoff biscuits don’t fit perfectly in your tin / dish, trim them with a sharp, secreted knife so that they fit.
- Allow the dessert to chill for 3-4 hours or overnight before serving. This will allow the biscuits to soften up, so it’s easier to cut / slice.
- Serve the Biscoff tiramisu with a swirl of dairy-free whipped cream or ice-cream on the side.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much, thank you & happy baking!Print
Easy Vegan Biscoff Tiramisu
- Total Time: 5 hours
- Yield: 8–10 1x
- Diet: Vegan
The BEST Vegan Biscoff Tiramisu, with layers of Biscoff biscuits, Biscoff mascarpone and whipped cream. It makes for the perfect dessert fit for any occasion!
Ingredients for the Biscoff layers
- 2 packs of biscoff biscuits
- 50ml of dairy-free milk (or 1 mug of brewed coffee)
Ingredients for the mascarpone cream
- 250g of dairy-free block butter (softened)*
- 420g of icing sugar
- 2 teaspoons of vanilla bean paste
- 80g of dairy-free vanilla yogurt
- 40g of Biscoff spread (melted)
Ingredients for the cream stars
- 100ml of dairy-free whipping cream ( I use Elmlea Plant based double cream)
- Biscoff biscuits (for decoration)
Method (mascarpone cream)
- In a large mixing bowl, add in the dairy-free softened butter. Using a hand whisk or stand mixer with balloon whisk attachment, whip the butter for 5-8 minutes until pale.
- Sift in the icing sugar and add in the vanilla bean paste. Whip on high speed, adding in the yogurt. Keep whipping for around 5 minutes. The mixture will turn very thick and creamy. If your mixture looks like it is splitting, keep whipping it! It will come together.
- Add the Biscoff spread into a small saucepan, place on the hob and melt. Make sure it doesn’t burn. Biscoff only takes 20-30 seconds to fully melt. Allow to cool for a few minutes.
- Drizzle the melted Biscoff into the mascarpone and whip to combine.
- Transfer the mascarpone into a piping bag, with a star tip (optional).
Method (Biscoff layers and assemble)
- Dip the Biscoff cookies one by one fully into the dairy-free milk or coffee and lay down in the dish in a single layer. I use a 10×9 inch rectangular dish, which uses approximately 17 Biscoff biscuits per layer.
- Pipe a generous layer of the Biscoff mascarpone on top. Spread it evenly with an off set spatula, then drizzle some melted Biscoff over the top. Repeat until you’ve used up all the biscuits and cream.
- Whip up some dairy-free whipping cream until firm, transfer into a piping bag fitted with a large star tip nozzle and pipe stars over the entire dessert.
- Decorate with some crumbled up Biscoff biscuits.
- Place the Biscoff tiramisu into the fridge for 3-4 hours to set. Alternatively leave it in the fridge overnight to set.
To store: Store this tiramisu in a sealed container in the fridge. Allow to come to room temperature before enjoying.Best enjoyed on day of making. Eat within a couple of days.
What vegan block butter to use? My two favourites are Naturli Vegan Block and Flora Plant Based Block.
- Category: Cakes and layer cakes
- Method: No-Bake
- Cuisine: Christmas recipes
Keywords: biscoff, biscoff spread, tiramisu, biscoff tiramisu, vegan biscoff tiramisu
Thanks for your inspiring recipes!!!!! This is the answer to my prayers. I have made this bid off vegan tiramisu for the first time and I used Elmlea plant based double cream. I was whipping it up for about more than 10 min with a handheld mixer but still it hasn’t firmed up. Have you encountered such? I also noticed that when you make a buttercream, you don’t whip up so much the aquafaba separately. What does it do to the frosting when you mix it with the butter and icing and whip it for 5 mins or so and not whipping it up separately instead?
I am looking forward to hearing from you