This lazy and super easy vegan Biscoff tiramisu has been one of my go-to desserts to throw together in 10 minutes to graze on whenever the craving for tiramisu strikes!

Container of vegan biscoff tiramisu, top layer view of dusted cocoa powder

I just had a baby less than a month ago, and the craving for tiramisu has been extremely strong. Now that I think about it, I had hankerings for vegan tiramisu throughout my pregnancy as well. Once Beanie Baby arrived, my cravings have gotten way stronger.

Now, traditionally, you make tiramisu with ladyfingers, which are a very egg-heavy Italian cookie. While I could bake those myself using the magic of aquafaba, but like I said, I just had a baby. I have limited time between these 3 hour newborn cycles of feed/change/sleep.

My time management skills before having a baby were questionable at best. Now I have to relearn how to squeeze in showers, meals, and chores between keeping my human tamagotchi alive. I hadn’t planned on writing much about parenthood here, but if you’re interested in the day-to-day, I share snippets in my Instagram/Facebook stories!

Side view of the vegan biscoff tiramisu

Needless to say, I’m not making ladyfingers from scratch anytime soon.

The search for an adequate cookie for tiramisu happened when I had a late night craving for tiramisu. I had an open package of Biscoff cookies I had half-eaten at the hospital. They’re fairly delicious on their own, but have a relatively neutral flavour. Since Biscoff cookies are commonly eaten alongside coffee anyway, they make for a perfect ladyfinger replacement.

Biscoff cookies’ airy texture soaks up coffee extremely well, and they maintain their texture for long enough that you can layer coconut whipped cream on top before it completely turns into mush, which is ideal. Mushy coffee-soaked cookies are what tiramisu is all about!

A spoonful of vegan biscoff tiramisu, with the layers of biscuit and cocowhip visible

What to use if you don’t have Biscoff Cookies

Whether you can’t find Biscoff cookies, they’re too expensive, or you just don’t like them (how dare you, but ok you do you), there are tons of different things you can use.

For a lazy route:

  • Vegan animal crackers
  • Arrowroot cookies (I would let them soak in the coffee for a bit of extra time)
  • Vanilla oreos (skip the sugar addition to the coffee mixture)
  • Heck even chocolate oreos (again, don’t use sugar in the coffee mixture)

If you have more time:

  • Vanilla cake (feel free to use box mix)
  • Homemade lady fingers (this recipe from Addicted to Dates looks perfect)
Partially eaten tiramisu, exposing the layers of cookie and cocowhip

Luckily for me, Eddie isn’t really much of a fan of tiramisu. He doesn’t like coffee in general, but found that this vegan biscoff tiramisu wasn’t too strong in the coffee department. Feel free to up the concentration of coffee flavour if you like, but I find the 1 tbsp of coffee granules to 4 tbsp of water is plenty strong.

If you’d like to make these into individual portions or make double the recipe, feel free to do so! I suggest either using a larger container or just stacking extra layers of coffee soaked biscoff cookies and Cocowhip).

I apologize for the obvious phone photos instead of my usual photography, Beanie was sleeping beside my workspace and I decided that flash photography wasn’t conducive to a quality nap.

Yield: 4 servings

Super Easy Vegan Biscoff Tiramisu

Container of vegan biscoff tiramisu, top layer view of dusted cocoa powder

This lazy and super easy vegan biscoff tiramisu has been one of my go-to desserts to throw together in 10 minutes to graze on whenever the craving for tiramisu strikes!

Prep Time
15 minutes

Additional Time
30 minutes

Total Time
45 minutes

Instructions

  1. In a heat-safe bowl, combine instant coffee granules, sugar, and boiling water and stir to dissolve the sugar. Let come to room temperature. Take out the Cocowhip from the freezer and let sit out at room temperature to soften while the coffee mixture cools down.
  2. Fully dip your Biscoff cookies, one cookie at a time, into the sweetened coffee mixture and layer in a flat and shallow container (I used a 3.2 cup Rubbermaid [affiliate link] container). Work quickly as the cookies start to disintegrate fairly quickly once soaked.
  3. Then add a layer of Cocowhip on top of the soaked cookies, about 1/3 cup per layer.
  4. You’ll be adding 3 layers of soaked Biscoff cookies, and 3 layers of cocowhip. I did 6 cookies per layer, with a thin layer of Cocowhip between each layer.
  5. I like to add an extra thick layer of Cocowhip on top, then dust with a coating of cocoa powder to finish. I dust using a fine mesh sieve to create a light, even layer of cocoa powder.
  6. Cover and let it set in the fridge for at least 30 minutes. Then enjoy 🙂

Notes

If you’d like to make these into smaller portions, or double the recipe for extra layers and extra servings, feel free to do so! I find the 3 layers of cookie and Cocowhip to be the perfect bite, but feel free to adjust to your liking.



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