Method (mascarpone cream)

1. 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.
2. 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.
3. 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.
4. Drizzle the melted Biscoff into the mascarpone and whip to combine. 
5. Transfer the mascarpone into a piping bag, with a star tip (optional).

Method (Biscoff layers and assemble)

1. 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.
2. 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.
3. 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.
4. Decorate with some crumbled up Biscoff biscuits. 
5. Place the Biscoff tiramisu into the fridge for 3-4 hours to set. Alternatively leave it in the fridge overnight to set.