Tiramisu

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Vegan Biscoff Tiramisu

Ingredients

Cream Layer

  • 250 g vegan double cream

  • 250 g vegan crème pâtissière (prepared and chilled)

Biscuits

  • 2.5 packs Biscoff biscuits

Coffee Syrup

  • 250g dark brown sugar

  • 250 ml strong black coffee

Instructions

1. Make the Coffee Syrup

  1. Add the brown sugar and freshly brewed strong black coffee to a small saucepan.

  2. Heat gently, stirring until the sugar dissolves.

  3. Remove from the heat

  4. Let the syrup cool completely before dipping the biscuits.

2. Prepare the Cream Layer

  1. Whip the vegan double cream until it reaches stiff peaks.

  2. Gently fold in the chilled vegan crème pâtissière until smooth and fully combined.

  3. Keep the cream mixture in the fridge while you prepare the biscuits.

3. Assemble the Tiramisu

  1. Pour the cooled coffee syrup into a shallow dish.

  2. Dip each Biscoff biscuit briefly into the syrup. Do not soak them or they will become too soft.

  3. Place the dipped biscuits into your serving dish to form your first layer.

  4. Add a second layer of dipped biscuits on top, creating a double layer.

  5. Spread a generous layer of the cream mixture over the biscuits.

  6. Repeat the process:

    • Two more layers of dipped biscuits

    • Followed by another layer of cream on top

  7. Smooth the surface, cover the dish, and chill in the fridge for at least 2 hours (overnight gives an even better texture).

4. Finish

  1. Just before serving, dust the top with cocoa powder.

  2. Slice, serve, and enjoy.